You will need

• 1 lb boneless and skinless chicken breasts
• 1 c all-purpose flour
• 2 eggs, beaten
• 2 c Panko breadcrumbs
• 1 cup grated parmesan cheese, divided
• ¼ cup grapeseed oil
• 4 cloves garlic, chopped
• 2, 14.5 oz. cans fire roasted crushed tomatoes
• 1 t dried basil
• 1 t dried oregano
• 2 cups penne pasta, or similar
• 1 c shredded mozzarella
• ½ teaspoon red pepper flakes
• Fresh basil
• Salt and pepper

Instructions

1. Preheat oven to 350° F.
2. Cut the chicken breasts horizontally, 3/4 the way through using a sharp knife.
3. Place a piece of parchment paper over the chicken breasts, and use the smooth side of a meat tenderizer to pound the breast to a 1/2-inch thickness. Season both sides with salt and pepper.
4. Line up three dishes. In the first one, add flour. In the second, a beaten egg. And in the third dish, combine breadcrumbs and ½ cup parmesan. Coat the chicken in flour, shake off excess; proceed to the egg wash, allow to drip off; then finish in the breadcrumb and parmesan mixture.
5. Add the grapeseed oil to a 12-inch cast iron skillet; heat over medium-low for 5 minutes.
6. Add the breaded chicken breasts to the oil and cook for 4-5 minutes per side. Reduce heat as needed to avoid over-browning. The crust should be golden. Once cooked, remove to a wire rack.
7. Add garlic and red pepper flakes to the same skillet, cooking for about 1 minute. Add canned tomatoes and seasonings. Bring to a simmer. Using a fish spatula, further crush the tomatoes. Take ½ cup of the tomato sauce and set aside.
8. Add 1 cup of water and stir. Add uncooked pasta, stirring until fully incorporated into the sauce.
9. Place the breaded chicken on the pasta mixture and spoon the reserved sauce over the top, leaving the edges clean. Top with mozzarella and sprinkle with the remaining 1/2 cup of parmesan. Transfer the skillet to the oven for 15-20 minutes, until the cheese is melted and starts to brown.
10. Carefully remove from the oven with two oven mitts.
11. Garnish with fresh basil and serve.