This chicken dish is perfect for the weekend! The succulent chicken fillets are breaded and cooked until they turn to a beautiful golden brown color, and baked on a bed of chunky tomato sauce with a layer of mozzarella on top.
The melted and browned cheese makes this is a gooey favorite! It’s delicious, whether served with your choice of pasta, steamed rice, or on its own.
Takes 40 minutes
Makes 4 servings
4 boneless chicken breasts, skins removed
2 medium eggs
1 cup all-purpose flour
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
1 1/2 cups diced tomatoes with Italian herbs
1/2 (190 gram) block mozzarella
Salt and ground black pepper, to taste
Oil, for pan frying
1 Preheat oven to 400 degrees F/200 degrees C.
2 On a cutting board, season chicken breasts with salt and ground black pepper to taste. Set aside.
3 Prepare breading station: In one shallow plate, add flour. Lightly season with salt and ground black pepper. In another shallow plate, break then beat eggs. Lightly season with salt and ground pepper. In a third shallow plate, mix panko and parmesan cheese. Set aside.
4 Dredge a chicken breast into the flour, then dip into the egg, then finally roll in the panko mixture. Set aside on a parchment-lined tray. Repeat with remaining chicken breasts.
5 Heat enough oil in a frying pan over medium heat for pan frying. Once hot, pan-fry each chicken breast until they turn light golden brown on both sides. (No need to completely cook chicken through as it will be baked again.) Set aside on a rack over paper towels and repeat with remaining chicken breasts until the chicken is golden brown in color. Set aside.
6 In a baking dish, spread a layer of the diced tomatoes. Place chicken breasts on top of the tomatoes. Grate mozzarella over each chicken breast.
7 Bake chicken in oven for 20 minutes or until the mozzarella has melted and become brown. Serve while hot.