Follow these steps for perfect results
chicken breasts
boneless, skinless
flour
seasoned
eggs
beaten
breadcrumbs
vegetable oil
gruyere cheese
tomato sauce
heated
salt
pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare the chicken breasts by dredging with flour.
Dip the floured chicken into beaten eggs.
Coat the egg-covered chicken thoroughly with breadcrumbs.
Heat vegetable oil in a frying pan over medium-high heat.
Add the breaded chicken breasts to the hot oil and cook for 4 minutes on one side.
Flip the chicken breasts and cook for an additional 4 minutes on the other side until golden brown.
Transfer the chicken breasts to an ovenproof dish.
Place the dish with the chicken in the preheated oven and cook for 5 minutes.
Remove the chicken from the oven.
Cover each chicken breast with a slice of Gruyere cheese.
Return the chicken to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Season the tomato sauce to taste, if necessary.
Serve the baked chicken breasts with the warmed tomato sauce.
Expert advice for the best results
Pound chicken breasts to an even thickness for even cooking.
Use panko breadcrumbs for extra crispiness.
Everything you need to know before you start
15 minutes
Chicken can be breaded ahead of time and refrigerated for a few hours.
Serve chicken breast on a plate, spoon tomato sauce over the top and garnish with fresh parsley.
Serve with a side of pasta or rice.
Serve with steamed vegetables.
Pairs well with tomato sauce.
Discover the story behind this recipe
A popular comfort food.
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