4 chicken fillets (no skin or fat)
Enough crumbs to coat chicken
3 crushed, skinned Flavorite tomatoes
1 clove garlic, minced
1 tbspn tomato paste
cup white wine
1 tspn sugar
- Pat chicken dry with paper towel, then coat with flour. Dip in milk, then cover with crumbs. Refrigerate for a few hours. Place chicken in ovenproof dish in one layer.
- Mix crushed tomatoes, minced garlic, oregano, tomato paste, white wine and sugar.
- Gently pour over chicken and simmer in 180C gas oven or 200C electric oven for 20 to 30 minutes. This recipe can be used with veal.