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boneless skinless chicken breast halves
olive oil ((for browning the chicken))
dry bread crumbs
grated Parmesan cheese
slices provolone cheese
fresh mozzarella ((cubed))
freshly grated parmesan cheese
The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
Place the chicken breasts in a zippered bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly.
Bread the Chicken:
Preheat the oven to 350 degrees.
In a bowl, mix the breadcrumbs, cheese, parsley, salt and pepper. Place milk in another shallow bowl.
Dip chicken in milk, then roll it in the crumb mixture.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken pieces in the skillet and cook until browned on each side (about 2 minutes per side).
Place the chicken in a greased 9x13 baking pan. Cover the pan loosely with foil and bake for 15 minutes.
Uncover the pan and top the chicken with tomato sauce, provolone, fresh mozzarella and basil. Bake uncovered for an additional 10-15 minutes or until the chicken tests done. The baking time will depend on the thickness of the chicken, so be sure to check it to make sure it is thoroughly cooked. The internal temperature should be 165 degrees Fahrenheit.
After baking top with the remaining parmesan cheese.
Elaine Sanchez • 2021-01-18