Roasted Tomato-Chicken with Parsley Crust

WHAT YOU WILL NEED:
1/2 kg (5 pc) chicken breast fillet
1 pc egg, lightly beaten

MARINADE:
1/2 cup DEL MONTE Italian Style Spaghetti Sauce
2 cloves garlic, chopped

SAUCE:

1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/2 tsp Parmesan cheese
1 tsp snipped parsley

PARSLEY CRUST:
1/4 cup butter
2 stalks green onions, chopped
2 cloves garlic, chopped
1 cup breadcrumbs
1-1/2 tsp grated Parmesan cheese
2 tbsp chopped parsley

HERE'S HOW:

1. 
   
   PARSLEY CRUST: Melt butter in a pan. SAUTÉ green onions and garlic. Stir in breadcrumbs, Parmesan and parsley. Cool.
2. 
   
   RUB chicken breast fillets with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Marinate in DEL MONTE Spaghetti Sauce, garlic and 1 tbsp soy sauce for at least 15 minutes. Drain but reserve marinade.
3. 
   
   DIP chicken in egg and arrange in lightly greased baking pan. Press parsley crust onto chicken. Roast at 350°F for 15-20 minutes or until tender and golden brown. Serve with sauce.
4. 
   
   SAUCE: Simmer marinade with 1 tbsp sugar, 1/8 tsp iodized fine salt, DEL MONTE Spaghetti Sauce and Parmesan cheese for 5 minutes. Stir in parsley.

Serves 5

Rich in Vitamin A – for good eyesight.