Ingredients:

• 1 1/2 – 2 pounds boneless chicken breasts skinless
• salt & pepper, to taste
• 3/4 cup flour
• 2 eggs beaten
• 1 1/2 cups Panko bread crumbs
• 3/4 cup grated Parmesan cheese divided
• 2 teaspoons dried basil
• 2 teaspoon dried oregano
• 1/4 cup+ olive oil
• 1 (25 oz) jar pasta sauce (or homemade sauce)
• 8 ounces+ fresh mozzarella, sliced
• extra Parmesan Cheese (shredded), spaghetti,

Directions:

1. Preheat oven to 400 degrees. Prepare a 13 x 9 baking dish with non-stick spray.
2. Using a large plastic bag or plastic wrap, cover chicken and pound it down to 1/2″-3/4″ thickness.
3. Sprinkle salt and pepper on both sides of chicken.
4. Add flour to bowl. Add beaten eggs to another bowl. Combine bread crumbs with 1/2 cup Parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts.
5. Heat oil in a very large skillet over medium high heat.
6. Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very hot carefully add the chicken. Do not overcrowd the pan but cook pieces 1-2 at a time.
7. Cook each breast until golden brown, about 2 minutes on each side. Remove from pan and transfer to baking dish keeping it warm in the oven in between batches.
8. Cover each breast with pasta sauce as well as a couple slices of mozzarella and the remaining Parmesan cheese. You may reserve some of the sauce to serve with pasta on the side, if desired.
9. Cook in preheated oven until cheese has melted, about 5-10 minutes.