|1/2 cup||(125 ml)||tomato paste|
|3/4 cup||(175 ml)||dry italian breadcrumbs|
|2 lb||(1 kg)||boneless, skinless chicken breasts (about 4)|
|2 tbsp||(30 ml)||butter, divided|
|1||clove garlic, minced|
|2 tbsp||(30 ml)||all-purpose flour|
|1 cup||(250 ml)||mlk|
|1/2 cup||(125 ml)||shredded Canadian Mozzarella|
|1/2 cup||(125 ml)||shredded Canadian Parmesan|
|4||small Italian buns (optional)|
|Fresh basil (optional)|
- Preheat oven to 400°F (200°C). Spread tomato paste over base of a 9x13-in (3L) casserole dish.
- Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form eight cutlets. Press both side of each cutlet into breadcrumbs and coat. Set aside.
- Melt 1 tbsp (15 ml) butter in a large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2-4 minutes (chicken will not be cooked through, that's OK). Place in casserole dish.
- Wipe pan clean. Melt remaining 1 tbsp (15 ml) butter in the clean pan. Add garlic; cook for 1 min. Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2-3 minutes. Remove from heat and stir in Mozzarella. Drizzle Mozzarella sauce over chicken. Sprinkle with Parmesan. Bake for 15 minutes. Sprinkle with basil. Serve as is, or place chicken and some sauce in buns.