Grandma Nancy's Cookbook
1 large jar Tomato Basil Pasta Sauce
4 chicken breasts pounded thin
½ cup flour
3 eggs beaten with 2 tablespoons water and seasoned with salt and pepper
1 cup Italian seasoned panko breadcrumbs
¼ cup olive oil
1 lb fresh mozzarella thinly sliced
freshly grated parmesan
Kosher salt and freshly cracked black pepper to taste
Pasta or Salad on the side to serve
PRHEAT: Bake to 400 degrees F.Bake in the oven until the chicken is cooked through and the cheese is melted, about 8-10 minutes.
1. Place ½ of the tomato basil sauce in the bottom of a 9x13 baking pan.
2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
3. Heat olive oil in a large saute pan and heat over high heat until almost smoking. Add 2 chicken breasts to the pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to the baking dish and repeat with the remaining chicken breasts. Top each breast with some of the tomato sauce, a few slices of the fresh mozzarella, salt and pepper, and a tablespoon of freshly grated parmesan. Remove from the oven and garnish with basil
Serve alongside pasta or a side salad