Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan in a separate bowl set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 Mins.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden about 2 Mins on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese fresh basil and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center 15 to 20 mins. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
4skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2eggs
4cupspanko bread crumbs
½cupgrated Parmesan cheese
2tbspall-purpose flour, or more if needed
1cupolive oil for frying
½cupprepared tomato sauce
¼cupfresh mozzarella, cut into small cubes
¼cupchopped fresh basil
½cupgrated provolone cheese
¼cupgrated Parmesan cheese
1tbspolive oil
Directions
1
Preheat an oven to 450 degrees F (230 degrees C).
2
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
3
Beat eggs in a shallow bowl and set aside.
4
Mix bread crumbs and 1/2 cup Parmesan in a separate bowl set aside.
5
Place flour in a sifter or strainer; sprinkle over chicken breasts evenly coating both sides.
6
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 Mins.
7
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden about 2 Mins on each side. The chicken will finish cooking in the oven.
8
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese fresh basil and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9
Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center 15 to 20 mins. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
