Ingredients
2lbchicken breastsboneless, skinless, pounded to ½-inch thickness
salt and pepper
½cupflourall-purpose, or whole-wheat, or whichever flour you prefer
2eggswhisked
cooking spray
2cupsspicy marinara sauce
1cupmozzarella cheeseshredded
½cupfresh basil leavesthinly sliced
red pepperscrushed (optional)
⅔cuppanko breadcrumbs
⅓cupParmesan cheesefinely grated
1tspItalian seasoning
coarse sea salt
black pepperfreshly ground
2tbspolive oil
6garlic clovespeeled and minced
1cancrushed tomatoes(28 oz)
¼tspcrushed red pepper flakes(or more/less to taste)
1½tspcoarse salt
¼tspdried oregano
¼tspblack pepper
1sprigfresh basillarge
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, or spray it with cooking spray.
Begin by making the crispy panko crust, as described below.
Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
Season the chicken breasts on both sides with salt and pepper.
Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated.
Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
Mist the chicken breasts with some cooking spray.
Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about ¼ cup of the shredded mozzarella.
Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
Remove and sprinkle with fresh basil and, if desired, extra crushed red pepper flakes. Serve immediately.
Preheat oven to 425 degrees F.
Spread the panko breadcrumbs out on a large baking sheet in an even layer. Bake for 3 to 5 minutes, or until the breadcrumbs are toasted and golden. Remove from the oven.
In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine.
Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer.
Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
