- 3 tablespoons [45 mL] Dijon mustard
- 1 tablespoon [15 mL] white wine vinegar
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] ground black pepper
- 4 [5-ounce / 1420g each] chicken whites, or boned thighs
- 3/4 cup [190 mL] breadcrumbs
- 1 cup [225 g] finely grated Parmesan cheese
- 3 tablespoons [45 g] unsalted butter, melted
Tomato Sauce
- 2 medium cloves garlic, minced
- 1/4 cup [60 mL] extra-virgin olive oil
- 1 [28-ounce / 796-mL] can crushed tomatoes
- 1/2 teaspoon [2.5 mL] dried basil
- 1/4 teaspoon [1 mL] dried oregano
- 1/4 teaspoon [1 g] sugar
- Pinch of salt and ground black pepper
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- To prepare the tomato sauce, heat minced garlic and oil together over medium-high heat into a large saucepan until garlic starts to sizzle.
- Stir in tomatoes, basil, oregano, sugar, salt and pepper.
- Bring to a simmer.
- Leave to simmer until sauce thickens a bit and flavors blend, for approximately 10 to 12 minutes.
- Taste sauce, adjust seasoning if necessary, cover and keep warm.
- Preheat oven to 450°F [230°C].
- Half each chicken white for smaller pieces.
- Using a meat pounder, flatten chicken pieces to an even thickness, between 1/4 to 1/2-inch [6-mm to 1.3-cm].
- Whisk together Dijon mustard, white wine vinegar, salt, and half [1/4 teaspoon / 1mL] ground black pepper into a large bowl.
- Add chicken pieces, tossing to coat well.
- Into another bowl, mix together breadcrumbs, grated Parmesan cheese, and remaining [1/4 teaspoon / 1mL] ground black pepper.
- Mix well before stirring in melted unsalted butter.
- Transfer mixture to a shallow plate.
- Dredge chicken pieces 1 piece at a time into crumbs mixture, coating completely.
- Gently press crumbs to adhere and then transfer chicken pieces to a stick-free baking sheet.
- Transfer baking sheet over the middle rack of preheated oven.
- Bake until golden brown and cooked through, for approximately 15 minutes.
- Serve chicken pieces, coated with tomato sauce.
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