Whole Health Wellness Blog | Acupuncture, Chiropractic, Massage, Nutrition | Denver, Colorado

The jagged little Japanese breadcrumbs called panko, available at Asian markets and in the Asian foods section of some supermarkets, give an extra crunch to the golden-brown crust of the chicken breasts in this updated version of a traditional Northern Italian recipe. Dredging the chicken breasts in flour and beaten egg before rolling them in the panko-Parmensan mixture ensures that the coating adheres perfectly.

6 servings

• 7 tablespoons olive oil, divided
• 4 garlic cloves, chopped
• 3 shallots, peeled, chopped
• 1 29-ounce can crushed tomatoes with added puree
• 2 teaspoons dried crushed red pepper
• 1/2 cup chopped fresh basil
• 3/4 cup panko (Japanese breadcrumbs)
• 3/4 cup grated Parmesan cheese
• 1 cup all purpose flour
• 2 large eggs, beaten to blend
• 6 skinless boneless chicken breast halves
• 3/4 cup grated mozzarella cheese (about 3 ounces)

Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shollots; sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper; simmer until sauce thickens, about 10 minutes. Mix in basil. Season sauce to taste with salt and pepper.

Blend breadcrumbs and Parmesan cheese in a small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.

Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium heat. Add chicken and sauté until golden brown, about 4 minutes per side.

Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium, cover, and cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.