Ingredients:
- 3 to 4 boneless, skinless chicken breasts
- ¾ cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 2 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp salt
- ⅓ cup freshly grated parmesan cheese*
- Canola oil to shallow fry
- ½ to ¾ cup tomato sauce
- Mozzarella cheese, slices or shredded
- 2 tbsp freshly chopped basil (optional)
*I often make this recipe without the freshly grated parmesan and it is still delicious.
Directions:
- Preheat the oven to 400°F.
- Either pound out the chicken breasts or my preference is to fillet the chicken breasts to ensure that the pieces are not greater than ½ inch in thickness.
- Place the beaten eggs in one bowl.
- Place the flour in a second bowl.
- In a third bowl, combine the breadcrumbs, Italian seasoning, black pepper, salt and freshly grated parmesan cheese, if using.
- In a frying pan, heat canola oil to shallow fry.
- Dip each chicken breast piece first into the flour, then coat in the egg mixture and then coat with breadcrumbs.
- Place into the frying pan and cook each side for about 2 to 3 minutes.
- When the chicken is just cooked or almost cooked, remove the chicken from the oil and place into a large baking dish.
- Once all the chicken is lined in a single layer on the baking dish, place one spoonful of tomato sauce on each piece and then cover the tomato sauce with mozzarella cheese.
- Sprinkle with fresh basil and place into the oven
- Bake until the cheese has melted, the sauce is bubbling and the chicken is cooked.