Herb-Crusted Chicken with Creamy Tomato Sauce Recipe

Herb Crusted Chicken:

• 2 large chicken breasts
• Salt & Pepper
• ¼ cup all-purpose flour
• 1 large egg
• 2 Tbsp milk
• ½ cup Italian seasoned bread crumbs
• 1 Tbsp dried Italian seasonings
• 1 tsp garlic powder
• 1 tsp salt
• 3 Tbsp olive oil

Tomato Cream Sauce:

• 1 Tbsp minced garlic
• ½ cup chicken broth
• 1 cup diced tomatoes (about 2 roma tomatoes)
• 1 cup half & half
• ½ cup shredded parmesan cheese
• 1 Tbsp dried Italian seasonings
• ½ Tbsp cornstarch
• ½ Tbsp cold water

• Slice each chicken breast in half crosswise to make four cutlets. Season both sides of each cutlet with salt and pepper.
• Set up a breading station: flour on one plate, whisked egg and milk on a second, and a mixture of bread crumbs, Italian seasoning, garlic powder, and salt on a third plate.
• Dredge each cutlet in flour, dip into the egg mixture, then press into the bread crumb mixture until evenly coated. Repeat with all pieces.
• Heat olive oil in a large sauté pan over medium-low heat. Add the breaded cutlets and cook about 5 minutes per side, until golden and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a cooling rack set over a baking sheet and keep in a warm oven to stay crisp while you make the sauce.
• In the same pan, add the minced garlic and sauté for about one minute until fragrant. Add chicken broth, diced tomatoes, half & half, shredded parmesan, and Italian seasoning. Whisk and bring the mixture to a gentle boil.
• Whisk cornstarch with cold water to make a slurry. Stir it into the boiling sauce and whisk until the sauce thickens and returns to a boil. Taste and adjust seasoning with salt and pepper if needed.
• Serve each chicken cutlet topped with tomato cream sauce over cooked whole wheat spaghetti or your favorite pasta.