INGREDIENTS:
2 chicken breasts (medium size, skin off)
2 slices of bread
2 tablespoons of tomato sauce (see recipe)
1 or 2 cloves of garlic
Half a cup of dry of white wine
¼ teaspoon of chili pepper flakes (depending on taste)
One third of a cup of olive oil
½ cup of Mozzarella cheese
¼ cup of Parmesan cheese
DIRECTIONS:
- Preheat your oven to 350ºF – 175ºC.
- Add olive oil to hot frying pan, season both sides of chicken with salt and pepper. Once oil is hot, sear the chicken fillets until brown on each side. approx 2 minutes each side.
- Remove from heat and rest five minutes in a plate.
- Deglaze hot pan with dry white wine and make sure you dissolve all the brown bits, that’s flavour!
- Reduce and pour over chickens, make sure you coat them evenly.
- To a ceramic dish or tray, add some olive oil.
- Add the garlic, crushed.
- Add the chili pepper flakes. (to your taste).
- Add the fresh oregano or dried. (see how to dry oregano)
- Mix them well with a brush and add your seared chicken fillets (add any juices that drained from chickens).
- Cut your bread slices into fingers (3 or 4 per chicken fillet).
- To a frying pan, add olive oil, bring to a medium heat and fry bread fingers until crispy (both sides).
- Add a tablespoon of tomato sauce to each chicken fillet. (more if you prefer)
- Grate mozzarella and add half the amount to the chicken.
- Grate and add half the amount of Parmesan cheese.
- Add the crispy croûtons.
- Top with the remainder of Mozzarella (make sure you cover the croûton ends well).
- Top with the remainder of Parmesan cheese.
- Place in oven and bake for 25 minutes 350ºF – 175ºC (this can vary on the size of your chicken fillets).
- Remove from oven and let rest 10 minutes before serving.
Little tips:
Bake more than two fillets at once in the same tray if cooking for more people, but do not overlap them.
Add additional tomato sauce if you prefer more sauce.