Ingredients
2largeeggs
1tbspgarlic,minced
2tbspparsley,fresh chopped
salt and pepper,to season
3largechicken breasts,halved horizontally to make 6 fillets
1cupPanko Breadcrumbs
½cupbreadcrumbs
½cupParmesan cheese,fresh grated
1tspgarlic or onion powder
½cupolive oil,for frying
1tbspolive oil
1largeonion,chopped
2tspgarlic,minced
14oztomato puree
Salt and pepper,to taste
1tspItalian herbs,dried
1tspsugar,optional
8ozmozzarella cheese,sliced or shredded, 250 g
⅓cupparmesan cheese,fresh shredded
2tbspbasil or parsley,fresh chopped
Preparation
Preheat oven 430 degrees F. Lightly grease an oven tray with non stick cooking oil spray; set aside.
Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish.
Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes.
When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy for about 4 to 5 minutes on each side.
Place chicken on prepared baking tray and top each breast with about ⅓ cup of sauce.
Top each chicken breast with 2 to 3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
Bake for 15 to 20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
Heat oil in a medium-sized pot. Fry onion until transparent, then add the garlic and cook until fragrant.
Add the tomato puree, salt, and pepper to taste, Italian herbs and sugar.
Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
