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.