Ingredients
- 1/4 cup all purp, unbleached flour
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 3/4 cup panko bread crumbs
- 2 boneless chicken breasts
- kosher salt
- 3 tablespoon olive oil
- 1/4 cup parmigiano reggiano
- 2 ounces mozzarella cheese
- 1 small onion; chopped
- 1 medium garlic; chopped
- 14.5 ounces crushed tomatoes
- 1/8 cup basil; chopped
Preparation
Step 1
Position a rack in the center of the oven and heat to 425 °F. Spray baking
dish with oil.
Mix the flour and 1/4 teaspoon pepper. In a second dish, lightly beat the
egg with 1/2 tablespoon water. Put the panko in a third dish. Season the
chicken with salt and coat each piece in the flour, then the egg, and then
the panko, pressing the panko to help it adhere.
Heat 2 tablespoons of the oil in a 12 inch nonstick skillet over
medium-high heat. Cook the chicken, flipping once, until the crumbs are
golden and the chicken is almost cooked through. Transfer the chicken to
the baking dish. Sprinkle the chicken with the parmigiano and then top
evenly with the mozzarella. Bake until the cheese is melted and the chicken
is cooked through, 5 to 7 minutes.
Meanwhile, in the skillet over medium heat pour in the remaining 1
tablespoon of oil and add the onion and garlic. Cook, stirring often, until
the onion is tender and lightly browned, 3 to 4 minutes. Stir in the
tomatoes and 1/4 teaspoon salt. Simmer, stirring occasionally, until
thickened, 4 to 5 minutes. Remove from the heat and stir in the basil. Pour
the sauce over the chicken and serve.