Tomato Crispy Crumb Chicken Recipes

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Steps:

• Heat the ovem to 375°F Split the chicken breasts almost in half and open out like a book.
• Place in a non-stick roasting tin.
• Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato paste.
• Spread the sauce over the chicken, sprinkle with the crumbs then bake for 20-25 minutes until the chicken is tender.
• Serve with steamed veggies.

Steps:

• In a large skillet, cook chicken over medium heat in oil until a thermometer reads 170°. Remove and keep warm. , In a large bowl, combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return chicken to skillet; top with cheese. Cover and cook until the cheese is melted. Serve with noodles.