|1.||Preheat oven to 425°F (220°C). Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan, pound the thicker end of the chicken breasts until they are an even size from one end to the other.|
|2.||Gather 4 shallow dishes to bread chicken:
|3.||Dip chicken in the buttermilk, then the flour to coat. Transfer chicken to dish with egg to coat and then transfer to bread crumb mixture pressing the crumbs into the chicken, so that it adheres well. Repeat with second chicken breast.|
|4.||Heat a large, oven safe frying pan over medium heat and add oil. When oil is hot, add chicken breasts and brown for about 2 minutes per side, just until golden (this can happen quickly, so don’t run away!). Remove from heat.|
|5.||Top each chicken breast with half of the tomato sauce, Mozzarella cheese, and remaining 2 Tbsp Parmesan cheese.|
|6.||Transfer oven safe frying pan to oven and bake until chicken is cooked through — the chicken needs to reach an internal temperature of at least 165°F. Serve as desired over pasta or otherwise.|
Looking for a different sauce to serve over your pasta? Check out our Alfredo Sauce!