4 6-ounce boneless skinless chicken breasts
2/3 cup Italian seasoned Panko breadcrumbs
1 tablespoon grated Parmesan cheese
8 ounces good quality pizza sauce
4 thick slices of mozzarella cheese
Grated Parmesan cheese
Fresh basil
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven safe skillet (I use my big cast iron skillet) on medium high heat. In the meantime, pound chicken breasts to 1/2 inch thick. When the skillet is hot, place the chicken evenly around the pan. While the chicken is cooking, place a second skillet on the another burner with 1 teaspoon olive oil and 1 teaspoon of butter on medium high heat. When the butter is melted, add your Panko and stir continuously. After about 3-5 minutes, you will notice that the breadcrumbs are just starting to brown and have a nice toasty aroma. Remove them from the heat, stir in the grated Parmesan cheese, and set aside. When your chicken is cooked through and browned on both sides turn off the heat and use a small spoon to place a layer of the toasted Panko on each one, patting it down to help it stick. Then place a slice of cheese on top of the Panko. Place the skillet under the broiler in your oven, and watch carefully for the cheese to melt. Then remove it from the oven. Place your remaining toasted Panko onto your serving dish. Then place each chicken breast onto the Panko. Spoon about 1/4 cup of the pizza sauce or marinara onto each one.

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