Time: 35 minutes
4 Chicken Breasts (boneless, skinless)
1 cup, Italian Breadcrumbs (or 1 cup of golden breadcrumbs mixed in 1 tablespoon of your favourite Italian Seasoning blend- or check mine out!)
Salt & Pepper
Leftover pasta sauce or for a quick version,
2 cans, Chopped Tomatoes
1 tablespoon, Italian Seasoning
1/4 cup, Red/White Wine (The same quality that you would drink!)
1 teaspoon, unsalted butter
Salt & Pepper, to taste
1 cup, Mozzarella (grated/shredded)
1/2 cup, Parmigiano (grated)
Mixed together and set aside.
Soft or Crusty Bread Rolls
Place your chicken breasts between two large pieces of plastic wrap. Pound flat with the smooth side of a meat tenderiser or something similar. Be careful not to break the meat but you do want to pound it so that it’s all evenly about a 1/4 inch thick.
In a bowl, beat your eggs together, and season well with salt and pepper. Set aside.
Place your breadcrumb mixture onto a plate, and season well with salt and pepper (if you are using a store bought seasoning blend, make sure it doesn’t already have salt & pepper in it)
Get an extra plate, and set aside for the chicken once it’s prepped.
Take a chicken breast, dip it into your egg mixture, then into your breadcrumbs, ensuring that every bit is covered, and place on that extra plate you set aside. Be sure to designate one hand as your “wet hand” and one as your “dry hand” so that the mixture sticks to the chicken and not to you!
Continue to coat all your chicken in your delicious mixtures.
Pre-heat a frying pan to medium-high heat, covering the bottom of the pan with olive oil- several generous tablespoons depending on the size of your pan. Cook your chicken in batches ensuring they don’t overlap. Add more olive oil to the pan as needed- don’t let the pan dry out!
Cook until crispy and golden brown, about 4 minutes on each side. Once cooked, place onto a paper towel lined plate to absorb any excess oil.
Pre-heat oven to 176 degrees C or 350 degrees F.
Make you sauce, pour all your ingredients into a sauce pan, bring to a boil, and let simmer for 10-15 minutes or until sauce have reduced. Stir occasionally.
Assembly time! Take a large non-stick baking tray, and place your chicken breasts on it making sure they don’t overlap. Place a couple of generous spoonfuls of sauce on top of each breast, covering it completely. Sprinkle over the cheese mixture, and bake for about 10 minutes or until cheese is golden brown, and bubbly!
Place a chicken breast into each of your bread rolls, and enjoy!