4 Maple Leaf RWA Boneless Skinless Chicken Breasts (pounded thin)
2 cups all-purpose flour
4 Founders & Farmers large eggs, beaten with 2 tbsp water
2 cups panko
2 tbsp Italian seasoning
1 cup vegetable oil
1 bag shredded mozzarelle
1 bottle Cal & Gary's marinara sauce
1 bunch basil (for garnish)
1 bunch asparagus
2 cloves garlic, chopped
2 tbsp Cal & Gary's olive oil
How to make it
Pre-heat oven to 400°F. Pound chicken until thin with meat mallet. Mix panko with Italian seasoning.
Once chicken is pounded thin, season o both sides with salt and pepper. Dredge each in the flour and tap off excess. then dip in the egg wash and let excess egg drip off, then dredge in the panko on both sides and place on a wire rack.
Place 1 cup of oil in a cast iron pan or any sauté pan on medium-high heat. Cook two chicken thighs at a time until golden brown on both sides. Repeat with other two pieces. Transfer to a parchment lined baking sheet and top each thigh with marinara sauce until covered and repeat with mozzarella.
Bake in the over for about 5-7 minutes until the cheese is melted and chicken is cooked through. Remove from the oven and garnish with chopped basil.
While chicken is in the over, boil asparagus for 1 minute. Strain water and pat asparagus dry.
In a sperate sauté pan, add 2 tbsp of olive oil and fry garlic until golden. Add asparagus and warm through, about 2 minutes.
Place chicken on a plate and serve with asparagus.
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4 Maple Leaf RWA Boneless Skinless Chicken Breasts (pounded thin)
2 cups all-purpose flour
4 Founders & Farmers large eggs, beaten with 2 tbsp water
