|2||boneless, skinless chicken breasts, cut in half|
|salt and pepper|
|1/2 cup||grated parmesan|
|2 tbsp||all purpose flour|
|1 cup||olive oil|
|2/3 cup||tomato sauce|
|1/4 cup||mozzarella, cut in small cubes|
|1/4 cup||fresh basil, chopped|
|1/2 cup||grated provolone|
|1/4 cup||grated parmesan|
|1 tbsp||olive oil|
|1 cup||tomato sauce|
Pound chicken with a meat mallet to a thickness of 1/2 inch. Season with salt and pepper.
In a shallow bowl, beat the eggs. Mix breadcrumbs and 1/2 cup parmesan in a separate shallow bowl.
Sprinkle flour through a sieve onto chicken breasts, evenly coating each side.
Dip chicken into beaten eggs, then transfer to breadcrumb mixture. Press the crumbs onto both sides of the chicken. Repeat for each breast. Set aside 15 minutes.
Preheat oven to 450F.
Heat 1 cup olive oil in a large skillet, over medium heat. Cook chicken until golden on each side, about 2 minutes per side.
Place chicken on a baking dish and top each breast with 1/3 cup of tomato sauce. Layer each chicken breast with mozzarella, basil and provolone. Sprinkle parmesan on top and drizzle with 1 tbsp olive oil.
Bake until cheese is browned and bubbly and chicken are fully cooked through, 15-20 minutes.
Meanwhile, boil pasta.
To serve: place pasta on plate, cover with 1/4 cup tomato sauce and top with chicken.
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