Herb-Crusted Chicken Breasts
with Tomato Provençal Sauce
Coleman Natural Foods
½ cup dry bread crumbs
2 teaspoons dried thyme
2 teaspoons dried basil
2 teaspoons dried oregano
½ cup all-purpose ;our
2 organic whole eggs
¼ cup water
4 Coleman Organic boneless,
skinless chicken breasts
Preheat oven to 375°F. Line a rimmed baking sheet with foil.
In a large mixing bowl, combine bread crumbs with herbs and mix well.
Place ;our in a shallow bowl. In another bowl, mix eggs with water.
Place chicken breasts in the ;our and dust completely. Dip the ;oured
chicken into the egg wash, making sure it is completely coated. Then
place in the herbed bread crumbs and cover completely. Place on the
baking sheet and bake for 25 minutes, or until the internal temperature
is 165°F.
Prepare the sauce: Heat oil in a sauté pan over medium-high heat. Add
onion and cook until translucent, 5-6 minutes. Add garlic and cook for
30 seconds. Add tomatoes, cover and cook over low heat for 10 minutes.
When the chicken has ;nished cooking, preheat the oven broiler. Spoon
the sauce over the chicken and sprinkle the cheese on top of that. Place
under the broiler until the cheese has melted. Makes 4 servings.
¼ cup (or more) grated
Asiago cheese
TOMATO PROVENÇAL SAUCE
2 tablespoons organic olive oil
1 organic onion, diced
1 teaspoon minced garlic
1 14.5-ounce can organic
diced tomatoes
