4 boneless, skinless chicken breast halves
¼ tsp salt
½ tsp black pepper
2 eggs, lightly beaten
1 cup rice bread crumbs
2 tbs grated Parmesan
1/2 tbs dried Italian seasoning
1 tbs olive oil
1 cup tomato sauce
4 oz shredded mozzarella
Fresh basil leaves
Preheat your broiler.
Cover the chicken breasts with parchment paper or plastic wrap and, using a meat mallet, pound the chicken until it is uniformly ¼ ” thick.
Season with the salt and pepper.
Place the eggs in a shallow bowl.
Mix the bread crumbs, Parmesan, and Italian seasoning on a large plate.
Dip each breast into the egg to coat both sides and then into the crumb mixture, patting the crumbs so they fully cover the chicken.
Heat the oil in a large skillet over medium heat.
Cook the chicken for 3 to 4 minutes on the first side before turning.
Cook the second side 2 to 3 minutes, then transfer the chicken to a baking sheet.
Spoon the tomato sauce over the chicken pieces, top with the cheese and place underneath the broiler for 2 to 3 minutes or until the cheese is fully melted and bubbling. Serve garnished with basil.
Serve with veggies and brown rice.