How to make it

  • Preheat oven to 400 degrees
  • Season chicken breasts with salt, pepper and poultry seasoning
  • Set up a breading station
  • Dip each chicken breast into the flour, then the egg mixture, and the bread crumbs, shaking off the excess
  • Transfer to a plate and repeat with remaining breasts
  • Heat half of the olive oil in a large skillet over medium heat
  • Place the chicken, smooth side down, into the skillet and cook for 4 minutes
  • Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes
  • longer. Remove the skillet from the heat
  • Add a little sauce to the bottom of a baking dish, then add the chicken
  • Spoon sauce over the top of the chicken and add the mozzerella slices
  • Sprinkle with the Parmigiano-Reggiano, and place in the oven
  • Cook until the chicken is just cooked through and the cheese melts, about 4 minutes
  • When the chicken is ready garnish with the fresh basil and serve

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