By Danielle Legare


4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness salt and pepper2 Tbsp all-purpose flour1 egg, beaten1 cup panko bread crumb⅛ cup grated parmesan cheese1 tsp garlic powder½ tsp oregano½ tsp dried basil leaf½ tsp red pepper flakes (optional)1 cup oil for frying1 cup red pasta sauce1 cup shredded mozzarella


Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes. Season the panko crumbs with parmesan cheese, garlic powder, oregano, basil, and red pepper flakes. Coat the chicken breasts in flour and shake off any excess. Dip them into the egg, and then press into the seasoned panko crumbs until well coated on both sides.

Heat ¼ inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove chicken from pan and place in a 9x13 inch baking dish. Divide pasta sauce and coat each chicken breast. Top each with cheese. Bake in the preheated oven for 10 minutes or until cheese is completely melted.

Tags: Dinner, Chicken, Cheese

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