Crispy Chicken Breasts in Romesco Sauce

**See Sauces and Spreads for my Romesco Sauce recipe!

SERVES: 4

INGREDIENTS

• 4 Boneless Skinless Chicken Breast halves

• salt and pepper, to taste

• 3 eggs, lightly beaten

• 2 cups Panko Breadcrumbs

• 8 Tbsp (divided in 2) Avocado Oil

• 3 cups Romesco sauce

• 4 cups fresh chopped Heirloom tomatoes ( Roma or other varietals are fine if you don’t have Heirlooms in season)

• 4 Tbsp fresh chopped Basil

• Parmesan to taste

  Add 1/2 the oil,(4 Tbsp) into a large non stick skillet and bring to a medium high heat. Place the Panko, salt and pepper in one medium size bowl and toss. In another bowl beat the 3 eggs. Dry the Chicken breasts on a paper towel and dip each into the beaten eggs , then dredge into the panko mixture until well coated.

Brown the chicken using 4 Tbsp of oil for each side. In a 9x13 baking pan, add a layer of Romesco sauce, place the browned chicken on top. Place a slice of fresh mozzarella on each piece of chicken and spread the fresh chopped tomatoes over it all. Bake at 350 degrees for approx 10-15 min or internal temperature of chicken reads 160 deg.

Serve and sprinkle with fresh Basil and Parmesan.