Chicken Scallopini Al Pomodoro

Directions for: Chicken Scallopini Al Pomodoro

Ingredients

6 (about 1 1/2 lbs/750 g) boneless, skinless chicken breast halves

5 Tbsp (75 mL) bottled teriyaki marinade and sauce, divided

3 Tbsp (45 mL) vegetable oil, divided

1 cup (250 mL) sliced green onions

3 cup (750 mL) chopped fresh plum tomatoes

2 Tbsp (30 mL) red wine vinegar

tsp (2 mL) sugar

cup (125 mL) all-purpose flour

2 eggs, beaten

1 cup (250 mL) Italian bread crumbs

125 g Black Diamond Mozzarella Cheese, thinly sliced

1. Flatten chicken breasts slightly; marinate in 4 Tbsp (60 mL) teriyaki sauce 15 min.

2. Heat 1 Tbsp (15 mL) of oil in large frypan.

3. Add tomatoes, vinegar, remaining 1 Tbsp (15 mL) teriyaki sauce and sugar to pan.

4. Bring to boil, cover and simmer 15 min.

5. With a potato masher, crush tomato mixture; transfer to bowl; keep warm.

6. Meanwhile, drain chicken; dip in flour, then in egg and finally in bread crumbs.

7. Heat remaining 2 Tbsp (30 mL) oil in same frypan.

8. Cook chicken breasts, a few at a time, until no longer pink in centre.

9. Return all chicken to pan; top with cheese. Add green onions.

10. Cover and cook over low heat until cheese melts.

11. To serve, spoon sauce over chicken.

See more: Chicken, Italian, Main, Dinner, Tomatoes, Cheese, Vegetables