Recipe Index

Ingredients

• 2 boneless, skinless chicken breast halves, sliced in half lengthwise
• 1 cup bread crumbs
• 1/2 cup panko
• 1 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 tablespoon garlic
• 2 large eggs
• 1 teaspoon salt
• 1 pinch black pepper
• 1/3 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 cups tomato sauce
• 1 cup onion, finely chopped
• 1 clove garlic
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 cup mozzarella, cut into small cubes
• 1/4 cup grated Parmesan cheese
• 1 tablespoon parsley, finely chopped
• 2 tablespoons extra-virgin olive oil

Method

1. Slice each chicken breast in half lengthwise, cover with plastic wrap, and flatten gently to about 1/2-inch thick.
2. Whisk the eggs in a medium bowl. On a plate, mix the bread crumbs, panko, Parmesan, parsley, garlic, and salt. Dip each piece of chicken in the egg, then press into the crumb mixture to coat.
3. Heat the vegetable oil in a large skillet until hot, about 2 minutes. Fry the chicken until golden brown, 4 to 5 minutes per side, then drain on absorbent paper.
4. Heat the olive oil in a pan, add the onion, and cook for 2 minutes until soft. Stir in the tomato sauce, garlic, tomato paste, Italian seasoning, and salt. Bring to a simmer, lower the heat, and simmer for 5 minutes, then take off the heat.
5. Heat the oven to 425°F. Arrange the chicken in an ovenproof dish, spoon about 2 tablespoons of sauce over each piece, top with the mozzarella, and sprinkle with Parmesan and a drizzle of olive oil. Bake for 15 to 20 minutes until the cheese is melted and golden and the chicken reaches at least 165°F inside. Garnish with the parsley and serve.

Prep: 15 min · Cook: 35 min

Nutrition (per serving, where published)