4 boneless, skinless chicken breasts
4 cups “Panko” Japanese style bread crumbs
3/4 cup grated Parmesan
1/2 cup grated provolone or slices chopped up.
4 oz fresh mozzarella
salt and pepper to taste
red pepper flakes to taste
olive oil for frying
1/2 cup prepared tomato sauce (high-quality!)
1/4 cup fresh chopped basil
2 eggs
Preheat oven to 450. Pound chicken to 1/2 - 3/4" pieces and put on a plate. Season with Salt and Pepper. In 1 bowl whip up 2 eggs. In a separate bowl add Panko and 1/3 to 1/2 cup grated Parmesan. Spray a plate with non stick cooking spray and set aside. Put flour in a handheld strainer and tap flour over chicken. It saves on wasted flour. Transfer those chicken pieces to egg bowl and coat well. Then transfer them to the Panko bowl. Press Panko to chicken to cover well. Put on the plate with non stick spray on it and set aside for 15 minutes to rest before frying.
In the meantime, Cut your fresh mozzarella into small cubes. You will use about an ounce per chicken breast. Cut provolone into small cubes, unless you could find it shredded. If you found fresh basil, chop that up as well. Heat about 1/2" of olive oil in your skillet until nice and hot. Put chicken in and cook for 2 minutes on each side. You are not cooking the chicken through, you are just lightly browning the breadcrumbs. 2 minutes is a fine amount of time on each side. Transfer to a baking dish. Spoon a Tablespoon or so of tomato sauce to top of chicken, make sure not to over coat and make chicken soggy. Next sprinkle with pepper flakes. This will make it spicy, so use to your likeness. Next add mozzarella, about an ounce per chicken piece. Then, add the basil. Next, add provolone and sprinkle with a little Parmesan. Finally, you will drizzle the top with a little olive oil and put them in the oven at 450 for 15-20 minutes.
Enjoy!!!
MMMM now I want to make this again.....
No comments:
Post a Comment