Chicken Parmigiana (Courtesy of Bobby Flay)

This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, pounded thin
•  salt & freshly ground black pepper
• 2  cups all-purpose flour, seasoned with
•  salt and pepper
• 4  large eggs, beaten with
• 2  tablespoons water, and seasoned with
•  salt and pepper
• 2  cups panko breadcrumbs
• 1  cup  vegetable oil or 1  cup  pure olive oil
• 2  cups tomato sauce
• 1  lb fresh mozzarella cheese, thinly sliced
• 1⁄4 cup  freshly grated parmesan cheese
•  fresh basil or  fresh parsley leaves, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
4. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
5. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.