½ tsp (2 mL) dried or 1 tsp (5 mL) finely chopped fresh oregano
boneless, skinless chicken breasts (7 oz/200 g each)
Sensations by Compliments Extra Virgin 100% Olive Oil, divided
carrot, finely diced
onion, finely diced
cloves garlic, minced
Compliments Diced Tomatoes
coarsely chopped fresh basil
coarsely chopped fresh parsley
Sensations by Compliments Provolone Cheese
Preheat oven to 180˚C (350˚F). Line a baking sheet with parchment paper. In a bowl, mix flour, salt and pepper. In a second bowl, fork-beat eggs and milk. In a third bowl, mix breadcrumbs, Parmesan and oregano. Dip all sides of chicken breasts in the flour mixture; shaking off excess. Roll in egg mixture to moisten flour coating; letting excess egg drip off. Dredge in breadcrumb mixture; coating all sides.
Drizzle 2 tbsp (30 mL) olive oil on lined baking sheet; place chicken breasts overtop. Bake 10 min. Flip over; bake another 10 min., until breading is golden and internal temperature of chicken reaches 74˚C (165˚F). Remove from oven (but keep oven on).
Meanwhile, in a saucepan, heat rest of oil on medium-low heat. Stir in carrot, onion and garlic; cook to soften but do not brown. Stir in tomatoes and sugar. Lower heat to a gentle simmer; cook until sauce has thickened, about 15 min. Stir in basil and parsley. Season with salt and pepper, if desired.
Spoon about ¼ cup (60 mL) tomato sauce on top of each chicken breast; top with a slice of provolone. Bake another 5 min., or until cheese is melted. Serve with Caesar Salad, if desired.