Serves 8.

Kid-Friendly, Make Ahead.

  • Tomato Sauce
  • 1 cup fine dry bread crumbs
  • 1/2 tsp basil, crumbled
  • 1/2 tsp oregano, crumbled
  • 1/4 tsp cayenne pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 8 boneless skinless chicken breasts
  • 2 tbsp extra-virgin olive oil
  • 2 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  1. Prepare Tomato Sauce; set aside.
  2. Preheat oven to 180°C.
  3. Combine bread crumbs, basil, oregano and cayenne pepper in a pie pan. Place flour and beaten eggs in separate pie pans.
  4. Working with one piece at a time, dredge chicken in flour and then dip into eggs, turning to coat both sides. Place chicken in bread crumb mixture, pressing lightly so that crumbs adhere.
  5. Heat 1 tbsp oil in a frypan over medium heat. Add chicken in batches and cook, turning once, until chicken is browned on both sides and cooked through. Add remaining oil as necessary.
  6. Arrange chicken in a single layer in a greased 20×30 cm baking dish. Pour Tomato Sauce over top. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 – 30 minutes.
  7. Bake, covered, at 180°F for 40 minutes. Uncover and sprinkle with mozzarella cheese and Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and cheese is melted, about 20 – 25 minutes.
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