Crunchy Italian Chicken with Tomato and Red Pepper "Gravy"

Ingredients

• 4 boneless skinless chicken breasts
• juice of half a lemon
• 1 Tbsp extra virgin olive oil
• 1/4 cup chicken broth
• 1 cup panko breadcrumbs seasoned with 1/2 tsp dried parsley, oregano, basil, thyme, pepper, and 1 tsp garlic
• 1/4 cup shredded asiago cheese

For the Gravy

• 1 tsp extra virgin olive oil
• 1/2 diced onion
• 2 diced ripe tomatoes
• 1/2 diced red pepper
• 1 clove minced garlic
• 1/4 cup chicken stock
• 1 Tbsp balsamic vinegar

Directions

1. Mix the lemon juice, olive oil, and chicken stock together until it makes an emulsified marinade
2. Marinate the chicken 30-60 minutes or longer.
   
3. Mix the panko breadcrumbs with the dried herbs and asiago cheese and put in a shallow dish or pie plate
4. Remove chicken from marinade and coat well with panko.
5. Transfer to a cooking sheet sprayed with cooking spray.
6. Bake in a 350 oven for 60 minutes

For the Gravy

1. Saute the onions in olive oil until just beginning to turn translucent.
2. Add the tomatoes and red pepper and continue to saute over medium heat until red pepper is soft.
3. Add chicken stock, balsamic vinegar, and garlic and continue to saute for another minute or two to let the stock and vinegar reduce a bit.
4. Cool slightly and puree in a blender