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1
For the sauce: Heat the oil in a frying pan; add the onion, sliced thin and separated into crescents, and the minced garlic.
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2
Stir over medium heat until the onion is golden and translucent.
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3
Drain the tomatoes; chop in a blender for three seconds only.
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4
Slowly pour the pureed tomatoes into the frying pan, stirring constantly.
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5
Add the seasonings; mix well and simmer for 20 minutes, stirring occasionally.
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6
For the chicken: Cut the chicken breast in half half horizontally by placing one hand firmly on top of the meat while carefully cutting the meat with a small, sharp knife.
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7
Place the thin fillets in a bowl with one egg white and stir gently with a fork to coat all the meat lightly.
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8
Set aside.
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9
Melt about 4 T of butter in a skillet over medium-high heat.
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10
Salt and pepper the meat lightly; dip into the flour to coat lightly.
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11
In a shallow bowl beat together the remaining egg yolk, the whole egg, and the 4 T of milk.
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12
Dip each piece of floured chicken into the egg mixture and carefully place in the hot butter.
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13
Saute each fillet about 2-3 minutes on each side.
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14
They will be a golden color.
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15
Remove to a plate and keep warm as you saute the remaining chicken.
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16
Add remaining butter as needed.
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17
To serve: Arrange the Pasta Verde (see Recipe #53245) on a large serving platter making a trench down the center.
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18
Place the sauteed chicken down the center in an overlapping row.
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19
Pour some of the sauce over the chicken and sprinkle with Parmesan cheese.
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20
Serve the remaining sauce in a small dish at the table.
