1 pound chicken breast (local, grass-fed when possible)
.5 cup flour
1 egg or .5 cup milk (for breading chicken, I think they are interchangeable)
.5 cup bread crumbs
some fresh italian herbs (I used basil, oregano, rosemary)
1 cup tomato sauce
1 fresh mozzarella ball
1. Heat pan with olive oil and preheat oven to 350 degrees. 'Flop' (or 'dredge') each chicken breast into plate of flour. Make sure it is covered. Flop each piece through the egg or milk. Then flop it in a plate of breadcrumbs and chopped italian herbs.
2. When oil is warm, place chicken breasts in pan. Flip chicken after about five minutes, depending on thickness.
3. Place chicken in casserole dish. Spoon tomato sauce and add a slice of mozzarella over each breast. Put in oven for 10 minutes or until cheese is bubbly, and serve!
I added some breadcrumbs to the zucchini I sauted and it gave it a different (and tasty) texture... always looking for something different to try!Yum