4 chicken breasts
2 cans of 400 gr diced tomatoes with basil
50 gr panko (Japanese breadcrumbs, possibly replaceable with breadcrumbs)
50 gr Parmigiano Reggiano powder
2 tbsp flour
50 g mozzarella, grated
40 gr arugula
knob of butter
pepper and salt
Pat the chicken breasts dry. Dip them in the flour so they are well covered. Beat the egg and dip the chicken in the egg. Mix the panko with the Parmigiano reggiano powder and bread the chicken breasts with it. Preheat the oven to 180 degrees. Heat the butter in a frying pan until it is hot. Bake the chicken breast until crispy and cooked through, about 10 minutes.
Spread ¾ of the diced tomatoes over the bottom of a large baking dish. Stir in a little salt and pepper and place the chicken breasts in the tomato sauce. Spoon the rest of the diced tomatoes on the chicken breasts and sprinkle with mozzarella. Place the baking dish in the oven for 25 minutes. Always check whether the chicken is well cooked inside. Spread a handful of arugula lettuce on the chicken breast. Serve with some potatoes or rice and some extra vegetables.
Source: Leukerecepten by leukerecepten-nl.
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