Chicken Parmesan- Youll Never Know It Wasnt Fried!

• 4 whole Boneless, Skinless Chicken Breasts
• Salt To Taste
• 1 cup Flour
• 2 cups Panko Bread Crumbs
• 2 whole Egg, Beaten
• 1 Tablespoon Canola Oil (in A Mister) Or Cooking Spray
• 1 whole Onion
• 6 cloves Garlic
• 4 Tablespoons Olive Oil
• 1 can Crushed Tomatoes, 28 Oz
• 1 can Tomato Sauce, 15 Oz
• 2 Tablespoons Ketchup
• 18 teaspoons Grated Nutmeg
• 1/4 teaspoons Dried Oregano
• 1 Tablespoon Fresh Chopped Basil (for The Sauce)
• 1 cup Cherry Tomatoes
• 1 teaspoon Salt
• 4 slices Buffalo Mozzarella
• 1 Tablespoon Fresh Chopped Basil, For Garnish

1. The first thing to is is pre-heat your oven to 400 degrees (F).
2. For this particular recipe, I decided not to butterfly the chicken breasts because I thought theyd be too thin.
3. Instead, I placed the chicken breast on a cutting board (I use one of those thin overlays just for meat) and placed a piece of plastic wrap over the top.
4. Gently pound out the breast until you have a pretty even thickness.
5. Repeat until youve done this to the four pieces.
6. Season each piece of chicken with salt.
7. Now were ready to create the breading station.
8. In three separate pans, add the flour, bread crumbs, and beaten egg.
9. Before diving into the breading process, have your baking sheet ready to go.
10. For this particular dish, I lined my cookie sheet with a silicone mat if you dont have a silicone mat, then use parchment paper.
11. This step is important because, although most cookie sheets are non-stick, the breading tends to stick anyways.
12. Using parchment or a silicone mat will prevent this from happening.
13. This is also true since were not using a ton of oil or butter for the baking.
14. Begin breading the chicken by dredging the chicken in the flour, then the egg, then the panko bread crumbs.
15. I used to think the flour part was unnecessary until I tried it.
16. This step really helps the crumbs adhere to the chicken, creating a nice even crust.
17. Transfer the chicken to the baking sheet.
18. Now spray each chicken on both sides with the cooking spray or the oil mister.
19. Make sure you have a fair amount before putting the chicken in the oven.
20. Bake for about 8 minutes on each side.
21. Flipping the breasts once to make sure all the sides are crunchy.
22. While the chicken cooks, lets begin making the sauce.
23. Begin dicing your onion and garlic into the smallest pieces possible.
24. Add the olive oil to a pan and turn up the heat to medium high.
25. Add the onions and garlic and let them cook for about 5 minutes.
26. Next open the cans of crushed tomatoes, and the tomato sauce and transfer to the pan.
27. Add the ketchup next, stirring the sauce to blend everything well.
28. Now lets start adding the seasonings: nutmeg, salt, oregano, and chopped up basil.
29. Add the cherry tomatoes.
30. Stir again and let the sauce simmer on low heat until the chicken is done.
31. Remove the chicken from the oven when its done and ladle the sauce over each piece.
32. Top with the slice of buffalo mozzarella and bake for another five minutes.
33. Garnish with some freshly chopped basil.
34. I served this with grilled zucchini that was simply seasoned with sea salt and lots of freshly cracked pepper- grilled in a little olive oil.

chicken breasts, salt, flour, bread crumbs, egg, canola oil, onion, garlic, olive oil, tomatoes, tomato sauce, ketchup, nutmeg, oregano, basil, tomatoes, salt, buffalo, basil

Taken from tastykitchen.com/recipes/main-courses/chicken-parmesan-youe28099ll-never-know-it-wasne28099t-fried/ (may not work)