Chicken Parmesan

Chicken Parmigiana
Pinched of excess oil and cheese, this is a perfect weeknight meal.

Serves 4

2 T chopped fresh basil
four skinless, boneless chicken breasts
1 egg, beaten
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 T chopped fresh parsley
1-2 T canola oil
salt and pepper
1/3 cup mozzarella

Preheat oven to 375

Prepare tomato sauce. Add 2 T chopped fresh basil (add it right after you add the pureed tomatoes to the pot).

Place chicken breasts on a sheet pan, cover with a piece of parchment or waxed paper and pound until thin.

Add 1 T canola oil to a cast iron skillet (or whatever you've got) and set over medium high heat.

Combine breadcrumbs, Parm, parsley, salt and pepper.

Set out a roasting dish and ladle some tomato sauce

Coat the chicken in the beaten egg, then dip into the breadcrumbs. Pan fry in the skillet until browned on both sides. Transfer to the roasting dish.

When all the breasts are browned, ladle a bit more tomato sauce on each one, then top with mozzarella.

Bake uncovered for about 15 minutes, or until the cheese is thoroughly melted and a bit browned.

Serve with extra sauce.