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Instructions |
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Pre-heat oven to 450 degrees. Place chicken breasts between two
sheets of heavy plastic or parchment paper on a solid level surface.
Firmly pound chicken with a mallet (smooth side) until 1/2 inch thick
uniformly. Season Chicken thoroughly with salt and pepper.
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Beat eggs in shallow bowl and set aside.
Mix breadcrumbs and 1/2 cup Parmesan cheese in a separate bowl
and set aside.
Place flour in a sifter or strainer; sprinkle evenly over both sides of
chicken breast until evenly coated.
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Dip flour coated chicken breasts into egg wash then transfer to the
pan of breadcrumbs and coat both sides by pushing the chicken
down into there breadcrumbs. Repeat for each breast and let sit
about 15 minutes when done.
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Heat 1 cup olive oil in a large skillet on medium-high heat until it
begins to shimmer. Cook chicken on both sides until it is golden
brown (no more than 2 minutes per side)
Place chicken in a baking dish and top each breast with about 1/3 cup
of tomato sauce. Layer each chicken breast with equal amounts of
mozzerralla cheese, fresh basil and provolone cheese. Sprinkle 1 to 2
Tbs of Parmesan cheese on top of each and drizzle with 1 Tbs olive
Oil on each. Bake in the oven until cheese is browned and bubbly (15
- 20 minutes) Server with Linquini or Pasta.
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| Serving
Suggestions |
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NOTE- use a high quality prepared tomato sauce for better results.
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Originally Submitted
1/9/2020
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