October 30th, 2012
Whisk together mustard, eggs and vinegar in a bowl and add chicken, tossing to coat well.
In a shallow bowl, combine bread crumbs, Parmesan cheese, basil and pepper. Let excess egg mixture drip off each chicken breast and dredge in bread crumb mixture, pressing to coat completely.
In a large skillet heat oil over medium heat; add chicken and cook until lightly golden crisp, about 3 minutes per side. (Work in batches if skillet is too small.) Transfer cooked chicken to a rack and let cool.
To Freeze: Place in a baking dish and cover with a layer of plastic wrap and aluminum foil; freeze. Prior to serving, defrost in refrigerator overnight.
To Reheat: Remove wrapping and bakin a preheated 400F oven until chicken is crisp, about 10-12 minutes. Jazz it up by topping with cheese and Roasted Red Pepper Tomato Sauce.
To Make Roasted Red Pepper Tomato Sauce: In a large sauce pan heat oil over medium heat. Saute onions and celery until translucent, about 3 minutes; add tomato paste and stir to coat vegetables.
Add garlic, red peppers, tomatoes and spices. Bring all the ingredients to a low boil, reduce heat and cook, uncovered, for about 15-20 minutes, until thickened. Season with salt and pepper to taste.
To Freeze: Let sauce cool; then transfer to an airtight container making sure to leave room for expansion. Freeze for up to two months. When ready to use, defrost in the refrigerator overnight and warm over medium heat.
258 calories, 9 g fat, 98 mg calcium, 401 mg sodium, 12 g carbohydrates, o.5 fibre, 31 g protein. Excellent source of niacin, pantothenic acid, phosphorus, selenum, vitamin B6 and vitamin B12. Good source of magnesium, potassium and vitamin K.