Roasted Tomato-chicken Breast With Parsley Crust

1/2 kg (5 pc) chicken breast fillet
1 pc egg, lightly beaten

MARINADE
1/2 cup Italian Style Spaghetti Sauce
2 cloves garlic, chopped

SAUCE
1 250 g Italian Style Spaghetti Sauce
1/2 tsp Parmesan cheese
1 tsp snipped parsley

PARSLEY CRUST
1/4 cup butter
2 stalks green onions, chopped
2 cloves garlic, chopped
1 cup breadcrumbs
1-1/2 tsp grated Parmesan cheese
2 tbsp chopped parsley

HERE'S HOW
1 PARSLEY CRUST: Melt butter in a pan. SAUTÉ green onions and garlic. Stir in breadcrumbs, Parmesan and parsley. Cool.

2 RUB chicken breast fillets with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Marinate in Spaghetti Sauce, garlic and 1 tbsp soy sauce for at least 15 minutes. Drain but reserve marinade.

3 DIP chicken in egg and arrange in lightly greased baking pan. Press parsley crust onto chicken. Roast at 350°F for 15-20 minutes or until tender and golden brown. Serve with sauce.

4 SAUCE: Simmer marinade with 1 tbsp sugar, 1/8 tsp iodized fine salt, Spaghetti Sauce and Parmesan cheese for 5 minutes. Stir in parsley.

MMM great recipe! Ill have to try this one tonight. Ive already got all the ingredients here so Ill see how I go. Thanks!

I use chicken alot so I can never have too many chicken recipes.