ESCALOPE OF CHICKEN

Escalope of Chicken image

Provided by Amy H.

Categories Seafood

Time 35m

Number Of Ingredients 16

8 oz fresh mozzarella, cut into half-inch slices
1/4 c freshly grated parmesan
FOR THE CHICKEN
4 boneless, skinless chicken breasts, sliced in half to make thinner
salt and black pepper to taste
3 egg
1 c all purpose flour
1 c italian bread crumbs
olive oil
FOR THE SAUCE
1 Tbsp olive oil
2 shallots, minced
1 clove garlic, minced
1/2 lb cherry tomatoes
salt & black pepper to taste
2 Tbsp fresh basil, chopped

Steps:

1. Season the flour with salt and pepper. Heat a large skillet with about a half-inch of olive oil to medium-high heat.
2. Once the oil is hot, toss chicken breasts in flour to coat. Shake off excess and dip in egg wash, then roll in breadcrumbs. Lay each into the oil, and fry for about 2 minutes per side, or until golden brown. Remove chicken and place on paper towels to drain.
3. Heat olive oil in heavy pan or skillet over medium heat. Add shallots and garlic, and cook for 2-3 minutes or until softened.
4. Add tomatoes and dried basil. Allow tomatoes to soften, another 2-3 minutes. Season with salt and pepper to taste.
5. Heat the oven to 400 degrees. On a lightly greased baking sheet, place each chicken breast, and top with the tomato sauce. Top with mozzarella, and the Parmesan cheese, drizzle with olive oil to prevent drying out.
6. Bake on center rack for about 8-10 minutes, or until cheese is melted and bubbly and chicken is cooked through.
7. Serve garnished with fresh basil. Serves 4. Serve with fried potatoes seasoned with salt, black pepper & red pepper flakes, Red shard, wilted in just a bit of olive oil with salt, black pepper and minced garlic.