OPEN KITCHEN with NATHAN SCOTT
This recipe may also be prepared using slices of eggplant instead of chicken for a vegetarian entrée.
|4||boneless, skinless chicken breasts (1½ to 2 pounds)|
|Kosher salt and freshly ground black pepper|
|1||cup plain breadcrumbs|
|¾||cup Parmesan cheese, finely grated|
|2||tablespoons dry parsley|
|½||cup all-purpose flour|
|2||large eggs, lightly beaten|
|¼||cup olive oil, for frying|
|2||cups prepared tomato sauce|
|4||cloves garlic, peeled and minced|
|2||tablespoons fresh basil, chopped, plus more for garnish|
|pinch||crushed red pepper flakes (optional)|
|8||ounces fresh mozzarella cheese, thinly sliced|
- Preheat the oven to 375°F. Using a meat mallet, pound the chicken breasts until they are a ¼ inch in thickness. Season the chicken with salt and black pepper. In a shallow baking dish, combine the breadcrumbs with ½ cup of Parmesan cheese, and the parsley. Place the flour and the eggs in two other separate baking dishes. Dredge the chicken breasts in the flour, coating both sides of the chicken in a light coating of the flour. Then, dip the chicken in the egg, and finally coat on both sides in the seasoned breadcrumbs.
- Heat the olive oil in a large skillet until hot, but not smoking. Working in batches if necessary, cook the chicken in the hot oil until golden brown on both sides, about 2 to 3 minutes per side. Arrange the chicken in a 9-by-13-inch baking dish.
- Combine the tomato sauce, garlic, basil, and crushed red pepper flakes. Pour the sauce over the chicken. Then, top each piece of chicken with some of the fresh mozzarella cheese, and the remaining ¼ cup Parmesan cheese.
- Bake in the preheated oven until the chicken is cooked through and the cheese is hot and bubbly, 25 to 30 minutes. Then, remove and cool slightly before serving.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen