Ingredients
| 2 | skinless, boneless chicken breast halves |
| salt and pepper, to taste | |
| 1 | egg |
| 2/3 | cup panko bread crumbs |
| 1/2 | cup grated Parmesan cheese, divided |
| 1 | tablespoon flour |
| 3/4 | cup plus ½ tablespoon olive oil, divided |
| 1/2 | cup tomato sauce |
| 1/4 | cup fresh mozzarella, cubed |
| 1/4 | cup provolone cheese |
| 1/4 | cup fresh basil |
Instructions
Place chicken breasts in freezer bag on a solid, level surface. Firmly pound chicken with smooth side of meat mallet until
½-inch thickness. Season chicken with salt and pepper. Beat egg in a shallow bowl, set aside. Mix bread crumbs and ¼ cup of Parmesan cheese, set aside. Sprinkle flour over chicken on both sides. Dip chicken in egg, then place chicken in bread crumb mixture and coat both sides. Heat ¾ cup olive oil in large skillet on medium-high heat until oil begins to shimmer. Fry chicken until golden brown, approximately 3 minutes each side. The chicken will finish cooking in the oven.
Place chicken in baking dish. Top each chicken breast with tomato sauce, mozzarella, provolone and fresh basil. Sprinkle ¼ cup Parmesan cheese and ½ tablespoon olive oil on top. Bake at 450 degrees F for 15-20 minutes until cheese is brown and bubbly. Chicken is cooked through when registering an internal temperature of at least 165 degrees F. Enjoy with mixed greens and crusty bread. Serves 2
