Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 cup (90g) grated Parmesan cheese, finely grated
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) olive oil
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) fresh mozzarella, sliced
  • Fresh basil leaves, for garnish

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch/1.25cm). This ensures even cooking.
  2. Arrange flour, egg, and Parmesan-panko mixture (combined) in separate shallow dishes.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly in the Parmesan-panko mixture. Press gently to adhere.
  4. Sauté garlic in olive oil until fragrant. Add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes.
  5. Heat olive oil in a large skillet over medium-high heat. Sear breaded chicken breasts for 2-3 minutes per side, until golden brown. They don't need to be fully cooked.
  6. Spoon tomato sauce over the seared chicken in the skillet (or transfer to a baking dish). Top with mozzarella slices.
  7. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
  8. Garnish with fresh basil leaves and serve immediately.