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Ingredients
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2-3 Tbsp of cup olive oil (to pan fry)
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4 whole chicken breasts (approximately 2 pounds; You can easily sub eggplant or zucchini)
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1.5 cups of tomato pasta sauce
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8 oz of whole milk mozzarella
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1/4 cup of finely grated Parmesan cheese
For chicken breading
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1/2 cup potato starch
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1/2 cup almond flour (SUB: GF flour)
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1/4 cup corn flour (SUB: GF flour)
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1.5 tsp salt
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2 tsp garlic powder
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2 tsp dried basil
Serves 6-8
Instructions
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Cut chicken breasts in half horizontally to make 8 thin fillets.
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Add all the breading ingredients to a bowl and mix.
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Add the chicken breast fillets one by one in the breading bowl coating on both sides really well with the flour. Get every nook and cranny.
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Heat a large cast iron skillet (12”) on medium high.
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Once skillet is hot, add 1-2 Tbsp of olive oil to thoroughly cover the bottom of the pan.
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Once the oil is hot (1-2 minutes) add the breaded chicken. Fry on medium heat for 7-9 minutes on the first side and about 5-7 minutes on the other side. It should be golden brown. I had to cook the chicken in 2 batches in a 12” cast iron.
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While the chicken is cooking, heat the pasta sauce to a low simmer on stove or in microwave. In order for this recipe to work the pasta sauce must be at least room temperature or warmer.
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Cut the mozzarella cheese and grate the Parmesan cheese.
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Turn the oven on broil.
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Once the chicken has finished frying, place each piece on a cookie sheet. add about 2-3Tbsp of pasta sauce to cover each fillet, sprinkle with Parmesan cheese and cover with slices of mozzarella.
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Broil for about 3-6 minutes depending on the heat and intensity of your broiler. Rotate the pan if necessary. You want to lightly brown the cheese.
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Its great served over pasta with fresh basil and chili flakes sprinkled on top.
If you love our recipes- check out our divine confections we make on our storefront (we ship!)