Ingredients
The following ingredients have 4 Servings
- 4 chicken breasts, (boneless and skinless)
- 2 cups panko breadcrumbs
- 2 large eggs, (whisked)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- vegetable oil
- 3 cups tomato sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup parmesan cheese, (grated)
- 1/4 cup fresh parsley, (finely chopped)
- 1 cup mozzarella cheese, (grated)
- 1/2 cup parmesan cheese, (grated)
- fresh parsley, (chopped for garnish)
Instruction
- Preheat your oven to 350 degrees.
- In a large bowl, stir together the panko breadcrumbs, oregano, basil, garlic powder, onion powder, salt, and pepper. Set aside.
- Next, in another bowl, whisk together the eggs.
- Over medium-high heat, fill your cast iron skillet just less than half full with vegetable oil. Allow to fully heat to frying temperature.
- In the meantime, dip each chicken breast in the egg and then into the breadcrumb mixture. Press gently on the chicken to get a good amount of the breadcrumbs to stick to each breast.
- Fry each chicken breast in the vegetable oil until golden brown. About five minutes per side.
- While the chicken is frying, whisk together sauce ingredients - tomato sauce, basil, oregano, salt, pepper, parmesan and parsley. Set aside.
- When the chicken has finished browning, drain each breast on paper towel. Pour the oil out of the skillet. Do not wipe the skillet dry!
- Pour the sauce into the skillet. Nestle the chicken breasts into the sauce. Bake for 15 minutes.
- Remove the chicken from the oven. Sprinkle over the mozzarella and the parmesan. Bake for an additional 10 minutes.
- Remove from oven. Garnish with fresh parsley and more parmesan if you wish.
- Serve immediately.
