Crispy Italian Chicken Topped with Mozzarella Recipe

Preheat oven to 350 degrees F.

Whisk together the flour, 1½ teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs.

Pan fry the chicken tenders for about 4 minutes per side until golden brown on both sides. Transfer the chicken pieces to a baking sheet.

Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper.

Reduce heat and simmer the tomato sauce for about 10 minutes, until it starts to thicken, stirring often. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.

Bake in the preheated oven for 8 to 10 minutes until the cheese is melted and bubbly.