Name: Chicken Mozzarella
Ingredients: 8 (200g) boneless, skinless chicken breasts; 640g package of PC Pizza Mozzarella cheese; 630ml jar of original Ragu Chunky Tomato Sauce; Salt, pepper and dried basil; Panko bread crumbs; All-purpose flour; Egg wash (1 egg and ¼ cup of milk); Lemon zest; Chiffonade of fresh basil leaves; Grated Parmesan cheese

Preheat oven to 350°F (175°C). Add a thin layer of canola oil to the serving platter and place it in the oven.

Add the tomato sauce to a saucepan on low heat.

Season one side of the chicken breasts with salt, pepper, and dried basil.

Dredge the chicken breasts in flour, shaking off the excess.

Dip the chicken breasts in the egg wash, shaking off the excess.

Coat both sides of the chicken breasts generously with the panko crumbs, applying pressure to help the crumbs adhere.

Set the breaded chicken breasts aside to allow the breading to set up (you can refrigerate them, but remove them from the refrigerator one hour before cooking).

Add a thin coat of canola oil to a non-stick skillet and heat it to just above medium.

Add 3 or 4 chicken breasts to the skillet and sauté until golden brown, about 3-4 minutes per side.

When you turn the chicken breasts over, add a little sauce to the finished side and cover it with as much mozzarella cheese as you like to start the melting process.

After 3 minutes, take the platter out of the oven, add the chicken breasts to the platter, and return the platter to the oven for 20-25 minutes.

Bring the tomato sauce to a simmer.

After 20-25 minutes, take the platter from the oven and generously cover each chicken breast with the hot tomato sauce.

Sprinkle with the chiffonade of basil, lemon zest, and grated Parmesan cheese.

Chicken Mozzarella

Ingredients

Instructions

Notes