Ingredients:
4 eaches skinless, boneless chicken breast halves
1 pinch salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
1/2 cup grated parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated parmesan chesse
1 tablespoon olive oil
Directions:
Step 1: Preheat an oven to 450 degrees F (230 degrees C)
Step 2: Place chicken breasts between two sheets of heavy plastic (resealable freezer bag work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken throughly with salt and pepper
Step 3: Beat eggs in a shallow bowl and set aside
Step 4: Mix bread crumbs and 1/2 cup parmesan cheese in a saparate bowl, set aside
Step 5: Place flour in a siftter or strainer; sprinkle over chicken breats, evenly coating both sides
Step 6: Dip flour coated chicken breasts in beaten eggs. Transfer breasts to breadcumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Step 7: Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Step 8: Place chicken in baking dish an top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Step 9: Bake in the preheated oven until cheese in browned and bubbly, and chicken breasts are no longer pink in the center of, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
Helpful Hint:
1. Original recipe yields 4 servings
2. Use high quality prepared tomato sauce for a better and result
3. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely
4. If using fresh mozarella, cut into cubes instead of shredding it
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