Herb Chicken Arrabiata (Print Version)
# Ingredients:
01 -
4 boneless, skin-free chicken breasts
02 -
2 tbsp of olive oil
03 -
A pinch of salt, or however much you like
04 -
Pepper, to your liking
05 -
4 garlic cloves, finely chopped
06 -
1 tin (800g) of chopped tomatoes with juices
07 -
Half a teaspoon of chili flakes (adjust to taste)
08 -
4 or 5 basil leaves, or half a teaspoon of dried basil
09 -
Optional: 1 tsp of sugar
10 -
60g (about half a cup) of Panko crumbs
11 -
1 tbsp of butter
12 -
1 tbsp fresh parsley, finely chopped
13 -
1 garlic clove, minced
# Instructions:
01 -
Slice each chicken breast in half lengthwise. Use 1 tbsp of olive oil in a pan to brown them for 5 minutes per side after seasoning with salt and pepper. Put them aside on a different plate when done.
02 -
Sauté 1 tbsp of olive oil with 4 minced garlic cloves for about 30 seconds. Add the chopped tomatoes, basil, chili flakes, and a pinch of salt. Let it come to a boil, then lower the heat. Toss the chicken back in the pan, and let it stew gently for 15 minutes. If it tastes too sharp, mix in a little sugar and adjust the salt.
03 -
Melt the butter in a pan over a gentle heat, then add 1 minced garlic clove. Fry for half a minute, then stir in the breadcrumbs and parsley. Cook until golden and crispy.
04 -
Right before serving, scatter the crispy breadcrumbs over the chicken so they stay crunchy.