Ingredients
The following ingredients have 4 Servings
- 4 boneless
- skinless chicken breasts (about 2 pounds)
- trimmed of fat and gristle
- Kosher salt
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ¾ cup freshly grated Grana Padano
- 1 teaspoon dried oregano
- preferably Sicilian
- on the branch
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- plus ¼ cup leaves and whole sprigs for garnish
- 5 tablespoons extra-virgin olive oil
- 2 cups prepared fresh Tomato Sauce
- 4 slices low-moisture mozzarella
- 4 roasted cherry tomatoes
- for garnish (optional)
Instruction
- Season the chicken breasts with salt, and place in a releasable plastic bag
- Pour in the buttermilk, and marinate in the refrigerator for 2 hours
- Drain the chicken, and preheat oven to 400˚F
- Line a baking sheet with parchment paper
- In a medium bowl, combine the panko, grated Grana Padano, dried oregano, chopped parsley, chopped basil, 3 tablespoons olive oil, and ½ tablespoon salt
- Stir until thoroughly combined
- Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides
- Set the breaded chicken breasts on the parchment paper, arranged so they don’t touch each other
- Bake the chicken until the coating is crisp and browned and the chicken is just cooked through, about 15 minutes
- While the chicken bakes, combine the tomato sauce, the remaining 2 tablespoons olive oil, and ¼ cup basil leaves in a blender, and puree until smooth
- Season with salt
- Pour the puree into a small saucepan, and warm it over low heat
- When the chicken is just cooked through, top with the sliced mozzarella and bake until the cheese is just melted, about 2 minutes
- Spread the tomato emulsion on plates, top with the chicken and a roasted cherry tomato, if using, and serve
