Chicken Pizzaiola
It's hard not to love a crunchy fried chicken with tomato sauce & mozzarella (aka Chicken Parmigiana) but when it's baked, as in this Chicken Pizzaiola
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Cooking tools:
- Blender
- Oven
- Refrigerator
- Baking sheet
- Parchment paper
- Zip-top bag
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds), trimmed of fat and gristle
- Kosher salt
- 1 cup buttermilk
- 1 & 1/2 cups panko breadcrumbs
- 3/4 cup freshly grated Grana Padano or Pecorino Romano
- 1 tsp dried oregano, preferably Sicilian, on the branch
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil, plus 1/4 cup leaves and whole sprigs for garnish
- 5 tbsp extra-virgin olive oil
- 2 cups prepared fresh Tomato Sauce
- 4 slices low-moisture mozzarella
- 4 roasted cherry tomatoes or parsley, for garnish
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