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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 boneless, skinless chicken breast halves (1 lb.) |
1/4 cup panko or other plain bread crumbs |
1/4 cup grated parmesan |
1/2 teaspoon dried basil or 1 1/2 tsp. fresh basil, chopped |
salt and pepper |
2 tablespoons vegetable oil |
1/2 cup all-purpose flour |
1 cup tomato sauce |
1 1/2 cups grated mozzarella |
Directions:
1. Place chicken between sheets of waxed paper and pound with a rolling pin or flat side of a meat mallet to 1/4-inch thickness (see Tip Strip on page 104).
2. Toast bread crumbs in a dry, ovenproof skillet over medium heat until golden, shaking pan occasionally to stir, 2 to 3 minutes. Transfer bread crumbs to a bowl and let cool. Stir in Parmesan and basil and set aside.
3. Sprinkle chicken with salt and pepper and dredge both sides in flour. Warm oil in skillet over medium-high heat and cook chicken until brown and cooked through, turning once, about 3 minutes per side.
4. Preheat broiler to high. Remove skillet from heat and spoon tomato sauce over chicken. Sprinkle with bread crumb mixture and broil 1 minute until just toasted. Sprinkle with mozzarella; broil until cheese is golden and bubbling, 1 to 2 minutes longer, and serve.
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