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- Ingredients
- Recipe
- Chicken breasts4 unit(s)
- Tomato sauce28 ounce (oz)
- Garlic cloves4 unit(s)
- Olive oil1 tablespoon
- Salt and pepper to taste
- Panko4 cup
- Eggs3 unit(s)
- Mozzarella12 ounce (oz)
- Grated parmesan cheese8 ounce (oz)
- Parsley to taste
- Season chicken breaks with salt and pepper.
- Whisk eggs and a pinch of salt in a bowl.
- Place panko in a separate bowl.
- Dip chi Ken breaks in egg mixture then roll them in panko, one by one. Chill I the fridge for 10 minutes.
- Heat up olive oil in a pan and place chicken breasts on top.
- Cook until golden brown on both sides.
- Reserve fried chicken.
- Add tomato sauce to dirty pan, mix with a spatula to make sure the flavors combine.
- In a baking tray, place chicken breaks, cover with tomato sauce and cheeses.
- Broil until cheeses melt and brown spots appear on the surface.
- Sprinkle parsley, turn off oven and let it rest for 5 minutes before serving.
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