Chef Nino's Chicken Parmesan

By Emcneil

Ingredients

• 2 cups Italian Style bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 cups all purpose flour seasoned with 1 teaspoon salt and 1 teaspoon black pepper
• 3 eggs beaten
• 4 chicken breasts-skinless
• 3 Tablespoons olive oil
• 2 cans tomatoes (14.5 oz) I used crushed San Marzano
• 1 Tablespoon fresh cut basil
• 1/8 teaspoon garlic powder
• 2 teaspoons kosher salt, divided into 2
• 2 teaspoons coarse black pepper, divided into 2
• 4 slices Mozzarella cheese- I used shredded

Preparation

Step 1

In shallow dish, mix bread crumbs and Parmesan cheese, salt and black pepper.
In another shallow dish, beat eggs.
In another shallow dish, you will have the seasoned flour. (total of 3 dishes)
Coat chicken with seasoned flour, then dip in egg and coat with bread crumbs until completely covered all around. Remember to mash down into the breadcrumbs.
In 12 inch non stick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown.
Cover, and cook 8 to 10 minutes longer, turning once, until juice of chicken is clear.
Remove from skillet to greased baking pan.
Add tomatoes and fresh basil heat for 2 to 3 minutes until tomatoes start to boil.
Spoon tomato mixture over each breast and top with cheese. Cook in preheated 350 degree oven for 15 minutes to melt cheese.