Italian Style Chicken Scallops
|Whole chicken breast||1 1⁄4 Pound, split, boned, and skinned (1 Large Piece)|
|Fine dry bread crumbs||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Italian herb seasoning/1/4 teaspoon each oregano leaves and dry basil||1⁄2 Teaspoon|
|Ground coriander||1⁄8 Teaspoon|
|Olive oil/Salad oil||1 1⁄2 Tablespoon|
|Marinara sauce||8 Ounce (1 Can)|
|Shredded mozzarella cheese||1⁄3 Cup (5.33 tbs)|
Place chicken breast halves, one at a time, between 2 sheets of plastic wrap.
With flat side of a mallet, gently pound meat until about 3/8 inch thick; set aside.
In a rimmed plate, stir together bread crumbs, flour, Parmesan cheese, herb seasoning, pepper, and coriander.
In another rimmed plate, beat egg until blended.
Dip each chicken piece into egg to coat, then dredge in crumb mixture until coated.
Place coated chicken piece on a flat surface and press crumb mixture into meat with your fingers.
Microwave a 10-inch browning dish or skillet on HIGH (100%) for 4 1/2 minutes.
Carefully transfer dish (bottom will be very hot) to a heatproof surface.
Add oil and tilt dish to coat bottom evenly.
At once place chicken pieces in dish, in a single layer.
Slightly tilt dish so oil touches each piece; then let stand until sizzling stops.
Turn pieces over and microwave, uncovered, on HIGH (100%) for 2 minutes.
Rotate each piece 1/2 turn.
Evenly top each with about 3 tablespoons of the marinara sauce (reserve remaining sauce) and microwave, uncovered, on HIGH (100%) for 1 1/2 minutes.
Evenly sprinkle mozzarella cheese over chicken and microwave, uncovered, on HIGH (100%) for 30 seconds.
Let stand for 3 minutes.
Meanwhile, place reserved sauce in a small microwave-proof serving bowl and microwave, uncovered, on HIGH (100%) for 1 minute or until heated through.
Pass at the table to spoon over chicken.