- Put a chicken breast between two sheets of plastic wrap that have been spritzed with water.
- Pound with a hammer (pallard) until fairly flat, but not thin
- Flour, egg wash and Panko
- Heat canola in a skillet
- Put into hot oil to brown, then place on paper to drain
- Add white wine and reduce in the skillet with chicken drippings
- Add 1/2 C chicken stock after wine has reduced
- Add 1/2 C prepared marinara and 1-2 C chopped heirloom tomato pieces
- Top with Buffalo Mozzarella
- Bake at 375º for 5-8 minutes
- Plate and garnish with fresh basil
