Saute

Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and black pepper and sauté for 2 to 3 minutes per side until chicken is golden and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a foil lined sheet tray when cooked.

Layer

Onto each chicken breast thin slice layer two slices of tomato and top with a slice of mozzarella cheese. In a small bowl, combine the parmesan cheese and panko crumbs. Sprinkle on top of the tomatoes.

Broil

Preheat your broiler to LOW. Place the chicken in the oven and broil until the mozzarella has melted and the parmesan panko crumbs are golden brown, about 5 minutes.

Serve

Serve the Fresh Chicken Parmesan with a Caesar salad, focaccia, and a glass of Chianti.

TIP

This recipe is easily adaptable, depending on the amount of chicken slices per package.