Quick and Easy Chicken Parmigano

What's better than a nice tender piece of chicken with a crunchy parmesan panko topping with fresh basil, mozzarella and some pasta?  Ah  comfort food.  This dish can be made in 30 minutes.  You will pound your chicken flat cutting the cooking time and keeping it tender.  While the chicken cooks, boil up your pasta and just like that dinner is served.

• 2 boneless skinless chicken breasts (1 pound)
• ¼ cup all purpose flour
• 1 egg
• ¾ cup panko breadcrumbs
• ½ cup parmesan cheese, grated
• 2 tablespoons extra virgin olive oil
• 1-2 cups tomato sauce, marinara or 1 can Mutti finely chopped tomatoes
• ½ cup mozzarella cheese, shredded
• basil for serving, if desired
• spaghetti, or other preferred pasta, cooked

Cut your chicken in half horizontally.  Then place between some waxed paper or in a plastic zip lock bag and pound flat with a meat tenderize or rolling pin.  (If you've had a bad day at work this is a great way to work off that angst.)  Put flour in a bowl, egg-beaten in a bowl, and panko and parmesan in a bowl.  Dip chicken in bowls in this order:  flour, then egg, and last parmesan mixture.  Heat olive oil in a fry pan and add chicken,  Cook and brown on both sides...about 4 minutes per side.  Spoon several T. of tomato sauce on top.  Sprinkle mozzarella on top, put lid on pan and let cheese melt.   Serve over cooked pasta with additional sauce..   Sprinkle with fresh basil.