Servings: Serves 1
- 1 boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 cup breadcrumbs with Italian seasoning
- 1 cup tomato sauce
- 1 egg
- 1 cup broccoli
- 1 cup baby carrots
Crack egg and mix into a medium-sized bowl. Place bread crumbs on a plate. Dip the chicken breast in the egg, then lightly coat the chicken in the bread crumbs. Lightly panfry the chicken in a pan with olive oil on medium heat. Cover, letting the steam help in the cooking. Sprinkle water into pan to keep the chicken moist. Cook both sides for at least 5 to 6 minutes, and make sure the chicken is cooked all the way through before removing. In a small pot, boil 2 cups of water and add baby carrots. After 5 minutes, add the broccoli. Cook carrots and broccoli together for another 5 minutes. Remove the vegetables and drain the water. You can also cook the vegetables in a steamer if you have one. In another small pot, heat tomato sauce. Place the chicken and vegetables on a plate and coat the chicken with the tomato sauce.
Tip: Because you are panfrying, make sure the chicken breast is not too thick. You may have to slice it into thinner pieces or make it thinner with a meat tenderizer.