INGREDIENTS
4 boneless skinless chicken breasts
2 eggs, whisked and placed in Ziplock bag
2 cups Panko placed in another Ziplock with Kosher salt and Ground pepper
Fresh basil leaves
1 can flavored diced tomatoes
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1 cup Classico tomato sauce with basil
1 red onion, diced and sautéed
Up to 8 garlic cloves, minced and sautéed
3/4 cup fresh mushrooms, sliced and sautéed
1 - 2 sliced fresh Roma tomatoes
1/2 package Fettuccine pasta, cooked al dente cooked with 1 TBSP kosher salt
Extra virgin olive oil
Unsalted butter
Oblong baking dish
DIRECTIONS
Get the Fettuccine cooking. When it's done, drain and dollop with 1 TBSP unsalted butter. Put a lid over the pot to keep it warm til the rest of the meal is ready.
Sauté the onions and garlic, adding the mushrooms. When done, drain over paper towels and set aside.
Dredge each breast in eggs, then Panko mixture. Pack the Panko to the chicken. Cook on medium heat with pre-warmed extra virgin olive oil til both sides of each piece is golden brown.
Preheat oven to 350. Layer in the following order and bake tented with foil for 25 minutes. Uncover and continue baking another 10-15 minutes til cheeses have melted. Serve over Fettuccine.
10 LAYERS from bottom to top:
1. Spread the diced tomatoes on the bottom of the baking dish
2. Place the browned chicken breasts over the tomato base
3. Sprinkle half the mozzarella over each breast
4. Place several fresh basil leaves on top of each breast
5. Sprinkle half the parmesan over each breast
6. Pour the sautéed ingredients over all
7. Add the Classico tomato sauce plus a generous pinch of kosher salt on top
8. Add remaining mozzarella
9. Top each breast with the Roma slices
10. Cover all with the rest of the parm
Beats the other recipe. Juicy and totally yum. 4 paws!
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