Photo by Gina Moore
Serves 4
4 boneless, skinless chicken breasts (if very large, use 2, cut in half horizontally)
Kosher salt
Freshly ground black pepper
½ cup all-purpose flour
½ cup Italian-seasoned bread crumbs
Pinch of cayenne pepper
2 tablespoons olive or vegetable oil (more if needed)
2 cups marinara sauce, homemade or store-bought
1 cup grated mozzarella cheese
Grated Parmesan cheese for garnish
Chopped basil for garnish
Cooked pasta
Using a mallet or the bottom of a cast-iron skillet, flatten chicken breasts, being careful not to tear meat, and season with salt and pepper. In a flat dish, mix flour, bread crumbs and cayenne. Coat both sides of chicken breast with flour mixture, and set aside on a parchment-lined platter or sheet pan.
In a large skillet over medium-high heat, heat oil. Saute breasts until well browned on both sides, about 3 minutes per side. Remove from skillet, and keep warm. Pour marinara into skillet, and bring to a boil, scraping the brown bits from bottom of pan. Return chicken to skillet, and reduce heat to low. Cover and simmer about 3 minutes, until chicken is cooked to 165 degrees.
Scoop some sauce over breasts, and top each with mozzarella cheese. Cover pan again, and cook just until cheese is melted. Serve with your favorite pasta. Garnish with Parmesan and basil.
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Recipe tip
Making homemade garlic bread
Start by melting 4 tablespoons butter in a small saucepan, over medium-low heat. Add 2 finely minced or grated garlic cloves and 2 tablespoons chopped fresh parsley. Stir to combine. Split an Italian or French bread loaf in half horizontally. Using a pastry brush or spatula, spread butter-and-garlic mixture over each half of the bread. Close the loaf, wrap it in foil, and bake at 350 F for 15 to 20 minutes. Let rest 10 minutes, and cut into 2-inch-thick slices.