• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

Yield: 4 Servings

• 1 Tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, (minced (2 tsp))
• 1 (28 oz) can crushed Roma tomatoes
• 1/4 tsp dried oregano
• 2 fresh basil sprigs*
• salt and freshly ground black pepper
• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz whole-milk mozzarella cheese (, shredded (1/2 cup))
• 2 oz provolone cheese (, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it))
• 1 large egg
• 1 Tbsp all-purpose flour
• 1 1/2 oz Parmesan cheese (, grated (1/2 cup))
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder
• 1/3 cup olive oil
• 1/4 cup torn fresh basil

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