An Italian classic dish made like the pros. Lightly fried panko covered chicken topped with homemade sauce. Enjoy over pasta or slice and serve over a bed of green salad.

I mostly bake my chicken or stir-fry it, but this recipe calls for a shallow fry technique, which means your meat isn’t completely submerged in oil.


SAUCE: - Extra-virgin olive oil - Garlic cloves - Salt - Dried oregano - Red pepper flakes - Basil CHICKEN: - Chicken breasts - Kosher salt - Mozzarella cheese


SAUCE: Heat 1 tablespoon of oil in medium saucepan over medium heat. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes. Cook stirring until fragrant.

Stir in tomatoes and sugar. Increase to high and bring to a simmer. Reduce heat to medium low and simmer for about 20 minutes.

Remove from heat and stir in basil and remaining tablespoon of oil. Season with salt and pepper to taste.

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