Description
Seasoned parmesan and Panko breaded chicken breasts topped with a delicious homemade tomato sauce and mozzarella make a delicious, heart-warming meal perfect for a dinner party.
Ingredients
Units
Scale
Chicken Crust
1 cup Panko bread crumbs, finely smashed
1 cup flour
1 cup grated parmesan
2 tsp paprika
1 tsp parsley, dried
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
3 eggs
Homemade Tomato Sauce
2 tbsp olive oil
1 28 oz can canned tomatoes
1 yellow onion, chopped
3 cloves garlic
1/4 cup basil, chopped
1 tbsp Italian seasoning
Toppings:
6 oz mozzarella
cherry tomatoes on vine
fresh basil
Instructions
- Start by making your red sauce. In a medium pot, add olive oil and sauté onion and garlic until softened. Add in Italian seasoning and sauté for a couple more minutes. Add in tomatoes and basil and cook until bubbling. Pour sauce into a food processor and blend until smooth.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a skillet, preheat 1/4 cup olive oil on medium-high heat in the bottom of the pan.
- On a cutting board, flatten the chicken breasts with a mallet or rolling pin until they are 1/2 inch thick.
- Add the panko , flour, parmesan cheese, paprika, onion powder, garlic powder and Italian seasoning in a plastic bag. Crush the panko mixture with a rolling pin until it’s reduced down to fine crumbs. Then, dump the panko mixture into a shallow bowl.
- Next, beat your eggs in a shallow bowl. Dredge the chicken in the eggs and then in the panko crumb mixture. Then place the chicken on a plate to get ready to lightly fry.
- Place two chicken breast in the pan at a time—you don’t want to overcrowd the pan because the temperature will drop. Cook for 1 1/2 to 2 minutes on the first side, then flip it over and cook for another 2 minutes. Then, transfer the chicken to the prepared baking sheet.
- Once the chicken breasts have all been cooked on the stovetop, transfer the baking sheet to the oven and bake for 10 minutes. Remove from the oven, flip the chicken breasts over, spoon tomato sauce and add a couple slices of mozzarella to the top and bake for another 10 minutes. If needed, bake additional minutes until the internal temperature should be 165°F and the cheese is melted.
Notes
For a thicker crust, repeat breading steps twice.