Fragrant with Thyme, Basil and Oregano
Enhanced with Dijon Mustard and Garlic
Roasted Breaded Chicken with Rich Tomato Sauce
Let’s admit it, we love breaded chicken to just some extent, wishing it less bland, less dull. Unless of course we are talking about the Cordon Blue, breaded chicken needs a good boost.
This recipe does exactly that. It takes the Breaded Chicken not only to the next level but to a premium succulent full meal!
Garlic, Dijon Mustard, Thyme, Basil, and Oregano blend their fragrances in a light textured marinade to coat the chicken breasts that were seasoned with salt and Black Pepper. Sounds very appetizing already, isn’t it?
I follow with a good coating of Breadcrumbs, fry the chicken breasts for a couple of minutes on each side then roast them for some good 15-20 minutes.
HOW ABOUT THE TOMATO SAUCE?
The Tomato Sauce is prepared while the chicken roasts. A delight of tomatoes, green pepper, red pepper, onions and garlic, sauteed gradually then juiced up with tomato sauce, enhanced with vegetable stock, and seasoned with Thyme, Basil and Black Pepper.
How does it sound so far?
The beautifully golden-roasted chicken breasts are placed over the highly enhanced sauce on the serving plate. Each is topped with a scoop of sauce with its veggies.
And here you have a meal to remember!
To Your Good Health, Enjoy!
Herbs Fragrant Breaded Chicken on Tomato Veggie Sauce
For the Chicken
- 2 Chicken Breasts Boneless and skinless
- 2 cloves Garlic pounded
- 6 tbsp Dijon Mustard
- 1 cup Breadcrumbs
- 1 tbsp Fresh Thyme chopped finely
- 1 tbsp Fresh Basil chopped finely
- 1 tbsp Fresh Oregano chopped finely
- 1/2 tsp Salt & Pepper or as desired
- 1 tbsp Olive Oil (for cooking; or Vegetable Oil)
For the Sauce
- 3 Tomatoes chopped
- 1 Green Pepper sliced
- 2 Red Pepper sliced
- 1 Onions (medium) sliced
- 1 cube Vegetable Stock
- 2 cloves Garlic minced
- 2 leaves Basil chopped finely
- 1/4 cup Tomato Sauce you may increase this as you wish
- 1/2 tsp Salt or to taste
- 1/2 tsp Dry Thyme
- 1 dash Black Pepper or as desired
- 2 tbsps Olive Oil (for cooking; or Vegetable Oil)
- Baking Tray covered with a baking sheet
Preparing the Sauce
Preheat the saucepan over medium-high heat then pour the oil.
Saute the garlic for a couple of seconds then add the onions, the green pepper and the red pepper, and saute for 2-3 minutes, mixing continuously.
Stir in the tomatoes and the chopped basil. Lower the heat to Medium, and allow it to cook for 1 minute. Stir in the tomato sauce, and the vegetable stock, and season with the herbs and salt.
Bring to a boil then lower the heat to Low. Cover and leave it to simmer for 20 minutes. Half through, taste the sauce to decide if you would prefer it saltier or spicier with Black Pepper.
While the sauce simmers, prepare the chicken breasts:
Cooking the Chicken Breasts
Preheat oven to 400°F.
With a sharp knife, perform few slight cuts on each breast. Cover with a plastic film, and pound them a little to even them. Now, season both sides of the breasts with salt and pepper.
In a bowl, mix the mustard with the garlic and the herbs. Brush each breast with a little of the mixture, then coat them with breadcrumbs (press them on the breadcrumbs on both sides.)
Preheat a frying pan over medium-high heat. Add the oil to warm then place the breasts on to cook for 2-3 minutes on each side.
Transfer the breasts on the baking tray, and bake them for 10-15 minutes, or until golden and nicely cooked. (the baking time depends on the thickness of the breasts).
Remove aside 2 full tablespoons of the sauce with its vegetables to use as topping.
Pour the remaining on a deep serving plate then place the chicken breasts over. Place one tablespoon of the sauce on the top center of each breasts.
Serve hot at once.
LOOKING FOR A SALAD TO SIDE THIS DISH? HERE ARE SOME SUGGESTIONS: