Here's a great recipe that I love. It takes a little more time than your normal evening meal but if you prep ahead of time it's not that bad. It just dirties a lot of dishes. But it is healthy and tasty and for me I have lovely leftovers! I didn't take any pictures and I'm sorry for that but when you're working with chicken and dipping and breading it's a bit much. I use Panko Italian Style bread crumbs and in my mind it makes all the difference in the world! I'm not sure where I got this recipe. If it from one of you please speak up and I will credit you because it is a real KEEPER!
6 skinless chicken tenderloins or 2 boneless, skinless chicken breasts cut in 6 pieces lengthwise
1/2 C Italian style bread crumbs
1/2 C flour
1 egg, beaten
1 1/2 T olive oil
2 Roma tomatoes
1/4 C basil, loosely packed
6 ounces fresh mozzarella balls
Preheat oven to 350 F. Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside. Rinse and dry chicken. Dredge each piece of chicken in flour and let dry on a rack for 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another 10 minutes. Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 T of olive oil in pan and when the oil is hot add chicken pieces. Cook each side for 2 minutes and then transfer to a 9 x 13 baking dish/pan. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish/pan, trying to have as little overlap as possible. Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Bake in oven for 15 minutes until chicken is cooked through and cheese is melted and when it comes out sprinkle with the tomato basil mixture.
After supper I crocheted on my basket a bit more..........2 more colors! Not sure when I'll stop....maybe when I run out of colors to use. LOL!