Ingredients
SAUCE
2 T olive oil
2 garlic cloves (minced)
salt & pepper
1/4 t dried oregano
Pinch dry pepper flakes
28 oz crushed tomatoes
1/4 t sugar
2 T coarsely chopped basil
CHICKEN
2 8 oz chicken breasts, half horiz and pounded 1 /4 thick
1 t kosher salt
2 oz whole milk mozz shredded
2 oz fontina shredded
1 egg
1 T flour
1-1/2 oz parm grated
1/2 C panko
1/2 t garlic powder
1/4 t dried oregano
1/4 t pepper
1/3 C veg oil
1/4 C torn basil
CHICKEN
Preparation
SAUCE Heat 1 T oil in med saucepan. Add garlic, 3/4 T salt, oregano, pepper flakes. Stir for 30 seconds. Add sugar & tomatoes, increase to high & bring to simmer. Reduce heat & simmer for 20 min. Off heat stir in basil & 1 T oil, season with S & P. Keep warm.
CHICKEN Sprinkle chicken with 1/8 salt all sides and rest for 20 min. Combine mozz & fontina in bowl. Adjust broiler to 4 inches from heat and turn on. Whisk egg & flour in pie pan. Combine parm, panko, garlic powder, oregano & pepper in shallow dish. Pat chicken dry. Dredge chicken in egg, coat with panko. Heat veg oil in 10: non-stick skillet. cook chicken 1-1/2 to 2 minutes without moving them. Turn & cook for 1-1/2 to 2 minutes. Tranfer to paper towel. Place chicken on rimmed baking sheet and cover with cheese. Broil 2 to 4 minutes. Top with 2 T sauce. Sprinkle with basil and serve additional sauce on side. Also serve with pasta.
