1/2 cup mayonnaise
4 tblsp fresh lemon juice, divided
5 tblsp olive oil, divided
1/3 cup chopped white onion
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 cup dry white wine
2 (14-1/2 oz) cans diced tomatoes with basil, garlic and oregano
1/2 cup all purpose flour
Pinch of cayenne pepper
3 large eggs
1 cup grated Parmesan cheese, divided
2 tblsp thinly sliced fresh basil leaves
3 tblsp butter
4 large skinless boneless chicken breast halves, cut horizontally in half
4 2-inch pieces baguette (french bread)
2 cups fresh spinach
EVOO (for drizzling)
Whisk mayo and 3 tablespoons lemon juice in small bowl.
Heat 3 tablespoons oil in large skillet over med-high heat. Add onions, garlic, and red pepper; saute until onion is translucent, about 2 minutes. Add wine, simmer until reduced by half, about 1 minutes. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes. Season with salt & pepper. Cool.
Preheat oven to 250 degrees F. Set rack in rimmed baking sheet.
Whisk flour and pinch of cayenne in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 cup cheese, and basil in medium bowl. Sprinkle with pepper.
Melt butter with remaining 2 tablespoons oil in large skillet over med-high heat. Sprinkle chicken with salt & pepper. Working in batches, dredge chicken in flour, then dip in egg mixture. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack and place in oven to keep warm while cooking remaining chicken.
Place baguette slices in any remaining butter-oil mixture in skillet and cook until toasted, about 1 min on each side. Transfer to plate and spread tomato confit on top.
Place spinach on plate, and chicken on top of the spinach. Spoon a little mayo mixture on top of chicken. Serve with tomato-baguettes.