- OLIVE OIL
- CHICKEN BREAST
- SALT AND PEPPER
- TOMATO SAUCE
- PEPPER PUREE
LETS SPICE UP YOUR FEED A BIT WITH THIS CLASSIC ITALIAN RECIPE. HERE IS EVERYTHING YOU NEED TO MAKE IT SO LETS GO. START WARMING UP YOUR FRYING PAN WITH OLIVE OIL THEN SEASON A THINLY SILCED CHICKEN BREAST WITH SALT, PEPPER ANDD GARLIC POWDER. WHEN THE PAN IS HOT SEAR THE CHICKEN SO ITS BROWNED ON BOTH SIDES NOW IS A GOOD TIME TO PUT YOUR BREAD CRUMBS INTO THE OVEN. WE SIMPLY MIXED SOME PANKO WITH MELTED BUTTER THEN BAKED ON A COOKIE SHEET AT 300 UNTIL THEY WERE TOASTED. NEXT REMOVE THE CHICEN FROM THE PAN, YOU CAN USE A FEW TBSP OF WATER TO DEGLAZE THEN PAN THEN ADD YOUR TOMATO SAUCE. OUR SAUCE IS HOMEMADE FROM OUR FAVOIRTE GARDEN FRESH HERLOOM TOMATOES BUT FEEL FREE TO USED A CANNED SAUCE IF THAT IS WHAT YOU HAVE AVAILABLE. SALT AND PEPPER TO TASTE ADD A SMALL AMOUNT OF PEPPER PUREE. WE LIKE THIS BETTER THAN THE TRADITIONAL CHIL IFLAKES. WHEN IT'S REDUCED TO YOUR DESIRED CONSISTANCY STIR IN 3 SCOOPS OF NUTRA COLLAGEN. ADD THE CHICKEN BACK INTO THE PAN AND TOP WITH THE TOASTED PANKO AND PARMESAN AND YOU ARE READY TO SERVE.
