1/4 cup olive oil
4 cloves garlic, crushed
1 bunch fresh basil, including stems
2 quarts crushed Jersey tomatoes
1 tablespoon salt
1 teaspoon sugar
1 pound boneless, skinless chicken breasts
2 cups all-purpose flour
2 cups breadcrumbs, such as Progresso
4 eggs, lightly beaten
4 tablespoons olive oil
4 tablespoons unsalted butter
1 clove garlic, diced
2 sprigs fresh thyme
Parmesan cheese, grated, for sprinkling, plus more for garnish
2 ounces mozzarella, sliced
4 seeded semolina rolls, sliced
Fresh basil leaves, torn, for garnish
Therese T.
Just had to review this because it was so good and very quick and easy to make. It's also impressive to serve. This was intended to be a sandwich recipe but I served as a choice....on a plate or on a roll. It is very important to slice the chicken breast thin. I halved the recipe and selected two large breast halves which I then slice lengthwise in half. Do not pound too agressively. It can made ahead of time just before the frying in the pan. Must use fresh basil.
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