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Chicken breast in Romagnola Crust and tomato sauce

Medium

Chicken breast in Romagnola Crust and tomato sauce

20
min

Chicken breast in Romagnola Crust and tomato sauce

Difficulty: Medium

Preparation time: 20 min

Doses (4 people)

  • Ingredients
    • Basil a few leaves
    • Breadcrumbs 200 g
    • Chicken breast 400 g
    • Extra Virgin Olive (EVO) Oil as required
    • Grated Parmesan Cheese 50 g
    • Minced onion 1/2 + 1/4 for the sauce
    • Parsley a few leaves
    • Pepper to taste
    • Salt to taste

For this recipe we used:

Passata Rustica
200 ml

Preparation

Make the tomato sauce with Pomì finely chopped tomatoes: heat up a little EVO oil in a pan and sauté the previously-minced onion, add the sauce and cook for 20 minutes, then season to taste.
With an electric mixer, blend breadcrumbs, basil, parsley, salt, pepper, oil and Parmesan Cheese. Roll the chicken (previously chopped in bites) in this aromatic base, then heat up and oil a non-stick pan, stir-fry the half, minced onion and add the chicken, cooking until crusty.
Serve with the tomato sauce.