Speedy Italian Chicken Cutlets with Zesty Tomato Sauce

Method

1. 1

   Begin by gently patting the Mexican Chicken Fillets dry. Slice each fillet horizontally to create thinner cutlets, about 1/2 inch thick. Season generously with salt and freshly cracked black pepper.

2. 2

   In a wide skillet or pan, heat two tablespoons of olive oil over medium-high heat until it shimmers. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.

3. 3

   Carefully place the chicken cutlets into the hot pan in a single layer. Sear for 3-4 minutes per side until beautifully golden brown and just cooked through. Remove the chicken from the pan and set aside.

4. 4

   Into the same skillet, pour in the 400g can of crushed tomatoes (or passata), stir in one teaspoon of dried oregano, and add 1/4 cup of water. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan to infuse the sauce with flavor.

5. 5

   Return the seared chicken cutlets to the simmering tomato sauce, ensuring they are nestled comfortably. Reduce heat to low, cover, and let them gently braise for 8-10 minutes, allowing the flavors to meld beautifully and the chicken to become incredibly tender.

6. 6

   While the chicken simmers, preheat your oven or toaster oven to 180°C (350°F). Place the Crazy Bread (2-3 pieces per serving) directly on the rack or a baking sheet and heat for 5-7 minutes until golden, fragrant, and wonderfully crisp.

7. 7

   Once the chicken is fork-tender and the sauce has thickened slightly, taste and adjust seasoning if needed. Ladle the rustic tomato chicken onto warm plates, ensuring each piece is generously coated in the vibrant sauce. Serve immediately with the warm, buttery Crazy Bread alongside, perfect for soaking up every drop.