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Sauce:
4 tablespoons olive oil
½ a yellow onion, small dice
4 garlic cloves, minced
Pinch red pepper flakes
1 teaspoon dried oregano
3 tablespoons tomato paste
56 oz canned crushed tomato
1 large basil sprig

Chicken:
2 boneless chicken breast halves
2 cups panko
2 eggs
2 tablespoons buttermilk
1 cup flour
2 tablespoons garlic powder
⅓ cup parmesan
Cooking oil spray
12 oz fresh mozzarella
Salt and pepper to taste

 

To make the sauce:

  1. Add olive oil to a sauce pot and heat pot until the all is warm.
  2. Add in minced garlic and onion and cook got one minute. Add pepper flakes and oregano and cook for a minute more. 
  3. Add tomato paste and cook for two more minutes, stirring.
  4. Stir in canned tomatoes and add basil. 
  5. Simmer, stirring occasionally, for thirty minutes.

For the chicken:

  1. Preheat oven to 400 degrees F.
  2. Combine flour, salt, pepper, half of the parmesan and garlic powder in a bowl.
  3. Whisk eggs with buttermilk in a different bowl.
  4. Spread panko on a sheet tray and toast in a 400 degrees F oven. Place toasted panko in a bowl. 
  5. To bread chicken, coat both sides with the flour mixture, then egg, then breadcrumbs.
  6. Spray a sheet tray with cooking spray thoroughly. Place chicken on the tray and lightly spray the chicken with more cooking spray.
  7. Cook chicken at 400 degrees F until cooked through and crisp. 


To assemble:

  1. Add one-third of the sauce to the bottom of the baking dish. Arrange breaded chicken on top.
  2. Top with another third of sauce down the center of the breasts.
  3. Slice mozzarella and cover the breasts.  Sprinkle remaining parmesan in the dish.  
  4. Cover the chicken with last third of the sauce and cook in a 400 degrees F oven for about twenty minutes. Check occasionally to avoid burning.