Chicken Arrabiata Herb Breadcrumbs (Print Version)
# Ingredients:
01 -
2 tbsp olive oil
02 -
4 skinless and boneless chicken breasts
03 -
Salt, to taste
04 -
Pepper, to taste
05 -
4 cloves garlic, minced
06 -
800g canned chopped tomatoes with their juices
07 -
½ tsp dried chili flakes, or to taste
08 -
4-5 basil leaves, or ½ tsp dried basil
09 -
1 tsp sugar (optional)
10 -
60g (½ cup) Panko breadcrumbs
11 -
1 tbsp butter
12 -
1 tbsp fresh parsley, chopped
13 -
1 clove garlic, minced
# Instructions:
01 -
Slice chicken breasts in half lengthwise, season with salt and pepper, and brown in 1 tbsp olive oil for 5 minutes on each side. Remove to a separate plate.
02 -
Heat 1 tbsp olive oil and sauté 4 minced cloves garlic for 30 seconds. Add chopped canned tomatoes, basil, chili flakes, and salt. Bring to a boil, then reduce heat to medium. Return chicken to the sauce and simmer for 15 minutes until sauce reaches desired consistency. Add sugar if sauce is too acidic and adjust salt if needed.
03 -
Melt butter in a frying pan over low heat, then sauté 1 minced clove garlic for 30 seconds. Add breadcrumbs and parsley, cooking until breadcrumbs are lightly toasted.
04 -
Sprinkle toasted breadcrumbs over the chicken immediately before serving to keep them crunchy.