Ingredients

The following ingredients have 4 Servings
  • 4 Thinly Sliced Chicken Breasts ((chicken breast sliced in half lengthwise or purchased as thin sliced))
  • Salt
  • 2 large Eggs
  • 8 ounces Panko Bread Crumbs
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Pepper
  • 3/4 cup Parmesan Cheese ((reserve 1/2 cup for topping))
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Salted Butter
  • 3 to 4 cups Italian Tomato Sauce ((see link below for homemade sauce))
  • 1 lb. Whole-Milk Mozzarella Cheese ((shredded))
  • 1/4 cup Fresh Basil Leaves

Instruction

  • Preheat oven to 375 degrees. Sprinkle salt all over the chicken breasts (make sure they are thinly sliced).
  • In a shallow dish, whisk eggs together. Place panko bread crumbs and 1/4 cup of parmesan cheese into a shallow pan. Stir in garlic powder and pepper. Dip chicken into the egg mixture and coat well. Then immediately dip chicken into the panko mixture, pressing the bread crumbs into the chicken. Repeat with the remaining chicken and set aside.
  • Heat skillet over medium-high heat. Add oil and butter. Add chicken to skillet and cook for 3-4 minutes per side, depending on the thickness of the breast. Once the panko bread crumb coating is a golden color, then you will know it is ready to be flipped to the other side.
  • Add 1/2 of the sauce to a baking dish or a skillet. Place the chicken breasts on top of the sauce. Sprinkle mozzarella and remaining 1/2 cup of parmesan cheese over the chicken. Place dollops of tomato sauce all over the chicken. Place in oven and cook at 375 degrees until the cheese is melted and bubbly and the chicken is cooked through -- about 7-8 minutes.
  • To get the cheese golden and bubbly, place the oven to the broil setting. Put the pan on the top rack and cook for 2 minutes until the cheese is golden. Top with fresh basil and serve.