Crispy and herby chicken that is best served with plain rice or garlic-butter pandesal!
Ingredients:
8 medium chicken breast fillet
3 cups Japanese bread crumbs
2 eggs, beaten
salt and pepper for seasoning
50-100g parmesan cheese
50-100g mozarella cheese
50-100g parmesan cheese
50-100g mozarella cheese
Marinara Sauce:
5 medium red tomatoes, sliced into 4
1 medium red bell pepper, sliced into 4
1 medium green bell pepper, sliced into 4
1 large onion, finely chopped
5 cloves garlic, finely chopped
2 cups tomato sauce
¼ cup fresh basil, chopped
2 tbsp fresh rosemary, chopped
½ tbsp fresh thyme
dash of salt and pepper
Garnish:
Chopped Parsley
Garnish:
Chopped Parsley
- Put tomatoes and bell pepper in a food processor and pulse for about 20-30 seconds.
- In a saucepan, saute garlic over medium heat. Add in the onions. When onions have softened, add in the tomato and bell pepper mixture. Stir for a minute or two.
- Add in the tomato sauce and let simmer for about a minute. Add in the basil, rosemary, and thyme. Season with salt and pepper. Turn the heat Let simmer for another five minutes or until sauce thickens. Set the pan aside.
- Pound chicken breast fillet on both sides using a rolling pin. Make sure it’s evenly flat on both sides.
- Lay fillets on a tray and season both sides with salt and pepper.
- Dip each fillet in the beaten egg mixture and then cover both sides with Japanese bread crumbs. Set aside.
- In a frying pan, heat a generous amount of oil over medium heat. Fry chicken fillets until brown on both sides.
- Reheat the marinara sauce.
- Set chicken fillets on a plate, and top off with the sauce.
- Grate cheese over sauce and garnish with chopped parsley.
- Serve and Enjoy!