Main Course, Main Dish
Large Boneless Skinless Chicken Breast
Cut in half horizontally & pound each to 1/2-inch thickness
Panko Bread Crumbs
Whole Milk Mozzarella Cheese
15oz Can Crushed Tomatoes
Red Pepper Flakes
Small Can Tomato Paste
Begin by making the sauce.
Heat extra virgin olive oil with garlic, salt, dried oregano, and spicy red pepper flakes.
Stir I’m crushed tomatoes and sugar and let simmer until thickened.
Add salt and pepper to taste and cover to warm until ready to serve.
Next prepare the chicken by cutting each boneless skinless chicken breast in half and then pound each a 1/2” thick. Season each with salt and set in the refrigerator for 20 minutes.
Now set up breading station. Combine 1 egg with 1 tablespoon flour in a shallow bowl and combine.
Mix Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, and pepper in a separate shallow bowl.
Remove chicken from refrigerator and remove any access liquid from chicken breast with a paper towel.
Dredge chicken in egg-flour mix and then coat in parmesan Panko mix.
Panfry breaded chicken in nonstick skillet until both sides are crispy brown.
Drain on paper towel and then transfer to rimmed baking dish or sheet.
Sprinkle with whole milk mozzarella and fontina cheese and broil until cheese melts.
Plate the chicken and spread a few tablespoons of tomato sauce and top with fresh basil.
Enjoy every bite of this cheesy, crispy chicken!
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)