Ingredients
- 1 pound boneless, skinless chicken breast
- 8 ounce all purpose flour
- 8 ounce progresso breadcrumbs
- 4 ounce eggs, lightly beaten
- 2 ounce butter
- 1 ounce garlic clove
Preparation
Baking Directions:
Chicken:1. Cut breasts into 4 oz pieces and lightly pound.
Breasts should be about 1.2 inches thick and even.
2.Follow the standard breading procedure: Dredge chicken into flour, then egg, and then into breadcrumbs.
3.In a large sauté pan, heat olive oil and butter over medium heat.
Add garlic and thyme.
4.Fry chicken in butter until golden brown.
Season generously with salt.
Pick up:1. Spoon 3 oz tomato compote onto chicken.
2.Sprinkle with parm and 2 oz sliced mozzarella.
3.Melt cheese in broiler until browned.
4.Place chicken on seeded semolina roll and garnish with parm and torn basil.
