Join Chef Rick in preparing a meal made with simple ingredients that produce complex flavors.
• Cutting boards
• Chef’s knife
• Measuring spoons and cups
• Can opener
• Mixing bowl
• Sauté pan
• Extra plate
• Serving dish
• 1- 8 ounce chicken breast, sknly, bnls trimmed, divided in half
• ¼ teaspoon fresh ground black pepper, divided
• ¼ cup course breadcrumbs (seasoned)
• 1 ½ tablespoons extra virgin olive oil, divided
• 1 small onion, diced
• 2 small cloves fresh garlic, minced
• 1- 14 ounce crushed tomatoes (about 1 ½ cups)
• Zucchini spirals, spaghetti or pasta
• Optional – additional grated parmesan cheese for topping
• Fresh herbs for garnish
1. Slice chicken breast in half to make roughly 2 equal portions.
2. Between two plastic wrap pieces. Using a meat mallet, can or heavy pot.
3. Pound out breasts to an even thickness of about ¼ inch.
4. Season with salt and pepper.
5. In a small bowl mix breadcrumbs, parmesan cheese and ½ tablespoon oil.
6. Position rack in top 3rd of broiler and pre-heat on high.
7. Heat 1 tablespoon oil in a medium oven skillet over medium high heat. Add chicken breasts and cook until golden color - 2 to 3 minutes per side. Remove to a warm plate.
8. Add onions and garlic to pan and saute until it start to soften, 2 to 3 minutes.
9. Remove from heat and add crushed tomatoes, Italian seasonings, salt and remaining 1/8 teaspoon. Stir and return to medium heat and cook until onion until tender, 3 to 4 minutes.
10. Return chicken with juices to pan. Turn breast over to coat with sauce.
11. Sprinkle chicken breast with ¼ cup shredded mozzarella cheese and top with bread crumb mixture.
12. Place under broiler for about 1 minute, or until browned.
13. Keeping watch so it does not burn.
14. Serve over spaghetti or zucchini pasta.
As featured on
Chef Rick Walker, who has 45 years of food service experience, is now hosting a cooking series on the city of Temple's YouTube Channel.
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