Savory Chicken with Herb Topping and Tomato Sauce (Print version)

Tender chicken cutlets simmered in garlicky tomato sauce and finished with crisp herb breadcrumbs.

# Ingredients:

For the chicken and sauce

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into 4-6 thin cutlets
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil, divided
05 - 4 cloves garlic, minced
06 - 1 can (28 oz / 794 g) crushed tomatoes or diced tomatoes with juices
07 - 1/2 teaspoon dried chili flakes, or to taste
08 - 1/2 teaspoon dried basil or 6 fresh basil leaves, torn
09 - 1/2 teaspoon sugar, optional
10 - 2 tablespoons chopped fresh parsley, for serving

For the herb topping

11 - 1 tablespoon unsalted butter
12 - 1 tablespoon olive oil
13 - 1 clove garlic, minced
14 - 1/2 cup (30 g) panko breadcrumbs
15 - 2 tablespoons finely chopped fresh parsley
16 - 2 tablespoons grated parmesan cheese
17 - Pinch of black pepper

# Instructions:

01 - Pat the chicken dry. If the pieces are thick, slice them horizontally into thinner cutlets. Season both sides with salt and pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden, then transfer to a plate. It will finish cooking in the sauce.
03 - Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the minced garlic. Cook for about 30 seconds, then stir in the tomatoes, chili flakes, basil, and sugar if using.
04 - Return the chicken and any juices to the skillet. Cover and simmer for 10-15 minutes, spooning sauce over the chicken once or twice, until the chicken reaches 165°F and the sauce thickens.
05 - While the chicken simmers, melt the butter with 1 tablespoon olive oil in a small skillet over medium-low heat. Add garlic, panko, parsley, parmesan, and pepper. Stir for 3-4 minutes until golden and crisp.
06 - Taste the tomato sauce and adjust the salt. Plate the chicken with plenty of sauce, then sprinkle the herb topping over each serving right before eating.

# Good to know:

01 - Best served right away so the herb topping stays crisp.
02 - Keep topping separate from leftovers.
03 - Use an instant-read thermometer for the juiciest chicken.

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