Ingredients
Yield: 4 Servings
- 2 Chicken Breasts, filleted
- 2 Eggs
- 24oz pasta sauce
- 1 can diced tomatoes
- 1/4 cup Italian Bread crumbs
- 1/4 cup Panko bread crumbs
- 1/4 cup grated Parmesan
- 1/2 cup flour
- 2 tsp salt
- 1/2 tsp pepper
- 8oz Shredded Mozzerella
- Olive oil
Directions
1. Combine flour salt and pepper in a bowl, set aside
2. Combine bread crumbs and Parmesan in another bowl, set aside
3. Whisk eggs in a third bowl
4. Heat oven to 475
5. Heat olive oil in a skillet
6. Dredge chicken, one at a time, in flour, then egg, then bread crumbs
7. Fry until golden brown, about 2 minutes per side
8. Set on paper towels to absorb grease
9. Place chicken in a 13x9 pan
10. Pour pasta sauce evenly over chickens
11. Sprinkle with fresh basil, then top with 2/3 bag of mozzarella
12. Bake for 15 minutes. Serve on noodles, sprinkle with parm and mozzarella