Directions
- 1Cut the chicken breasts in half and pound them with a meat mallet.
- 2Prepare the breading station by placing beaten eggs in one tray and bread crumbs in another.
- 3Season the breadcrumbs with salt and pepper and mix well.
- 4Dredge the chicken breasts in the egg mixture then coat with seasoned breadcrumbs.
- 5Fry the chicken breasts in a cast iron skillet with oil until golden brown.
- 6In a pan, melt the butter and saute the garlic.
- 7Add tomato paste and cook for a minute or two.
- 8Pour in water, stir and simmer until slightly thickened.
- 9Add heavy cream, whisk and stir well.
- 10Season with red pepper flakes and parmesan cheese.
- 11Halve a loaf of bread and fill with the cooked chicken.
- 12Pour the sauce over the chicken, and top with provolone cheese.
- 13Bake until the cheese is melted and bubbly.
Ingredients
- 2 chicken breast
- 2 eggs
- 1 cup bread crumbs
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons oil
- 1 tablespoon butter
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 cup water
- 1 cup heavy cream
- 1 pinch red pepper flakes
- 1 tablespoon parmesan cheese
- 6 slices provolone cheese
- 1 loaf bread
Equipment
knifecutting boardmeat malletbaking sheetbowlforkcast iron skillettongsspoonwhisk
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