Ingredients
Scale
- 2 Chicken breasts with skins off
- 1 cup finely grated Parmesan cheese
- ½ cup Panko bread crumbs
- ½ cup ordinary bread crumbs
- 2 vine ripe tomatoes
- 2 cups pureed tomatoes
- 3 sprigs fresh oregano, or one tsp dried
- ½ cup Flour
- 2 whole eggs
- 2 tbsp Melted Butter
- Basil for garnish (optional)
- 6 slices Mozzarella cheese
- 2 Garlic cloves
- Olive oil
- Salt and pepper
Instructions
- SAUCE: Add olive oil, minced garlic and oregano to a medium sauce pan, cook until garlic is tender. Next, add pureed tomatoes, sea salt and black pepper. Stir and simmer on low until thickened. Next, dice a medium tomato and add to the sauce, continue to simmer on low.
- BREADCRUMBS: Mix breadcrumbs with parmesan cheese and panko and mix well.
- CHICKEN: Take some parchment paper or plastic wrap and lay the chicken breast on top. Butterfly the chicken breast, fold the parchment paper over it and tenderize it using a meat tenderizer hammer or the back of a small pan. Season chicken breasts with sea salt, black pepper and garlic powder. Next, coat the chicken in flour, then eggwash, then breadcrumb mixture.
- COOK: Add olive oil to a non-stick pan on medium heat. Cook Chicken on each side until golden brown. Finish with a tbsp of butter and continue cooking until chicken is cooked on the inside.
- PLATE UP: Add your favorite pasta (optional) to a large pasta bowl, the chicken and sauce.
- CHEESE: In a small non-stick pan on medium heat, add about 4-5 slices of mozzarella cheese and cook it until melty. Once melty, pour the cheese over the top of your chicken parmesan. Garnish with fresh basil leaves. Enjoy!
- Prep Time: 15min
- Cook Time: 30min
- Category: Dinner/Entree