ROASTED TOMATO-CHICKEN BREAST WITH PARSLEY CRUST


 Ingredients:
1/2 kg (5 pc) chicken breast fillet
1 pc egg, lightly beaten

MARINADE

1/2 cup DEL MONTE Italian Style Spaghetti Sauce
2 cloves garlic, chopped

SAUCE

1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2 tsp Parmesan cheese
1 tsp snipped parsley

PARSLEY CRUST

1/4 cup butter
2 stalks green onions, chopped
2 cloves garlic, chopped
1 cup breadcrumbs
1-1/2 tsp grated Parmesan cheese
2 tbsp chopped parsley

Procedure
1 PARSLEY CRUST: Melt butter in a pan. SAUTÉ green onions and garlic. Stir in breadcrumbs, Parmesan and parsley. Cool.

2 RUB chicken breast fillets with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Marinate in DEL MONTE Spaghetti Sauce, garlic and 1 tbsp soy sauce for at least 15 minutes. Drain but reserve marinade.

3 DIP chicken in egg and arrange in lightly greased baking pan. Press parsley crust onto chicken. Roast at 350°F for 15-20 minutes or until tender and golden brown. Serve with sauce.

4 SAUCE: Simmer marinade with 1 tbsp sugar, 1/8 tsp iodized fine salt, DEL MONTE Spaghetti Sauce and Parmesan cheese for 5 minutes. Stir in parsley.

Serves 5
Rich in Vitamin A – for good eyesight.

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