Ingredients Jump to Instructions ↓

  1. 7 tbsp. olive oil, divided

  2. 4 cloves garlic, peeled and chopped

  3. 3 shallots, peeled and chopped

  4. 784 g can crushed tomatoes with juices

  5. 2 tsp. dried oregano

  6. 1/4 tsp. crushed red pepper flakes

  7. 1 tbsp. dried basil

  8. 1/2 tsp. salt

  9. 1/4 tsp. pepper

  10. 3/4 cup panko(Japanese breadcrumbs)

  11. 3/4 cup grated Parmesan cheese

  12. 1 cup all purpose flour

  13. 2 large eggs, beaten to blend

  14. 6 boneless, skinless chicken breast halves

  15. 3/4 cup grated mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat 4 tbsp. oil in a large saucepan over medium heat. Add the garlic and shallots and cook about 4 minutes until softened, stirring frequently. Add the tomatoes with juices, oregano, crushed pepper flakes, basil, salt and pepper and bring to a simmer. Simmer about 10 minutes until the sauce is thickened, stirring occasionally. Stir together the breadcrumbs and Parmesan in a medium bowl. Place the flour and eggs in separate bowls. Coat the chicken with flour then dip in the eggs to coat. Add the chicklen to the breadcrumbs and press lightly to coat. Heat the remaining 3 tbsp. oil in a large skillet over medium high heat. Add the chicken and cook about 4 minutes per side until golden brown. Spoon 1/4 cup of the sauce over the top of each piece of chicken. Sprinkle with the mozzarella, cover and reduce the heat to medium low. Cook about 5 minutes until the cheese is melted and the chicken is cooked through. Serve the chicken immediately with any remaining sauce.


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