Ingredients: |
Ingredients: 4 skinless, boneless chicken breast halves
2-3 eggs
1 cup all-purpose flour
Salt, Black Pepper, Cayenne Pepper, and Paprika to taste
2 cups Italian-style panko bread crumbs
1 cup olive oil for frying
2 cups prepared tomato sauce
1/2 cup Provolone cheese
1 cup mozzarella, shredded or fresh
1/4 cup Parmesan cheese
1/4 cup basil, dried or fresh
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Directions: |
Directions:Preheat oven to 450ºF.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
Combine flour, salt, black pepper, cayenne pepper, and paprika on a plate and set aside.
Beat eggs in a shallow bowl and set aside.
Place bread crumbs in a shallow bowl or plate and set aside.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer.
Dip chicken breasts into flour mixture and press into both sides. Dip flour-coated chicken breasts into beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Fry chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with tomato sauce. Layer each chicken breast with equal amounts of basil, provolone cheese, and mozzarella cheese. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165ºF |
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