Crispy Italian Chicken Topped With Mozzarella
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1
Salt1 tsp
Cayenne Pepper1
Egg1 cup
Panko Bread Crumbs2 tbsps
Olive Oil450 g
Chicken Tenders4 cloves
Garlic (chopped)1 small
Onion (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl
3
In a separate shallow bowl, beat the egg
4
Place the panko crumbs into a third bowl
5
Heat 2 tablespoons of olive oil in a skillet over medium heat
6
Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs
7
Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side
8
Transfer the chicken pieces to a baking sheet
9
Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper
10
Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes
11
Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese
12
Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes