Herb Chicken Tomato Topping (Print Version)
# Ingredients:
01 -
1 tbsp butter
02 -
60g (½ cup) Panko breadcrumbs
03 -
1 tbsp fresh parsley, chopped
04 -
1 clove garlic, minced
05 -
½ tsp dried chili flakes, or more if you like heat
06 -
2 tbsp olive oil
07 -
800g canned tomatoes, diced, with juices
08 -
Salt, to your liking
09 -
4 cloves garlic, minced
10 -
Pepper, to your liking
11 -
4 boneless, skinless chicken breasts
12 -
4-5 basil leaves, or ½ tsp dried basil
13 -
1 tsp sugar (optional)
# Instructions:
01 -
Pat chicken dry, slice lengthwise into two thinner halves, and sprinkle with salt and pepper. Heat 1 tbsp olive oil in a pan, then cook chicken for about 5 minutes per side until golden brown. Set aside.
02 -
Pour 1 tbsp olive oil into the pan, toss in 4 minced garlic cloves, and cook for 30 seconds. Mix in canned diced tomatoes, basil, chili flakes, and a bit of salt. Let it boil, lower to medium heat, and simmer with the chicken for roughly 15 minutes until thickened. Adjust salt or add sugar if needed.
03 -
Heat butter on low, add 1 minced garlic clove, and cook for 30 seconds. Stir in breadcrumbs with parsley and toast until crispy golden.
04 -
Just before serving, scatter the garlic breadcrumbs over the chicken while hot to keep that crunch.