Ingredients:
- Tomato Sauce
- 1 cup fine dry bread crumbs
- 1/2 tsp basil, crumbled
- 1/2 tsp oregano, crumbled
- 1/4 tsp cayenne pepper
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 8 boneless skinless chicken breasts
- 2 tbsp extra-virgin olive oil
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Method:
- Prepare Tomato Sauce; set aside.
- Preheat oven to 180°C.
- Combine bread crumbs, basil, oregano and cayenne pepper in a pie pan. Place flour and beaten eggs in separate pie pans.
- Working with one piece at a time, dredge chicken in flour and then dip into eggs, turning to coat both sides. Place chicken in bread crumb mixture, pressing lightly so that crumbs adhere.
- Heat 1 tbsp oil in a frypan over medium heat. Add chicken in batches and cook, turning once, until chicken is browned on both sides and cooked through. Add remaining oil as necessary.
- Arrange chicken in a single layer in a greased 20×30 cm baking dish. Pour Tomato Sauce over top. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 – 30 minutes.
- Bake, covered, at 180°F for 40 minutes. Uncover and sprinkle with mozzarella cheese and Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and cheese is melted, about 20 – 25 minutes.
