Method
- 01
Place your chicken breasts between plastic wrap and pound to 1/4-inch thickness using a meat mallet. Season with half of your salt and black pepper.
- 02
Set up three shallow bowls for breading: one with your flour, one with beaten eggs, and one with breadcrumbs mixed with your parmesan cheese and remaining salt and pepper.
- 03
Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- 04
Heat your olive oil in a large skillet over medium-high heat until shimmering.
- 05
Carefully place breaded chicken into the hot oil and sauté for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate.
- 06
In the same skillet, reduce heat to medium, add your minced garlic, and cook for 30 seconds until fragrant.
- 07
Pour in your canned tomatoes, breaking them up with a spoon. Add red wine vinegar and sugar. Simmer for 5-7 minutes, stirring occasionally.
- 08
Stir in most of your fresh basil (reserve some for garnish) and adjust seasoning if needed.
- 09
Preheat your oven to 400°F.
- 10
Spoon a thin layer of marinara sauce into a baking dish. Arrange the sautéed chicken on top, then divide remaining sauce over each piece.
- 11
Top each chicken breast with shredded mozzarella cheese and bake for 8-10 minutes until the cheese is melted and bubbly.
- 12
Remove from oven and garnish with remaining fresh basil and fresh parsley. Let rest for 2 minutes before serving.
