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.