Directions

1. 1

   Place chicken breasts between two sheets of plastic wrap or wax paper. Using a meat mallet or the bottom of a heavy pan, gently pound each breast to an even thickness of about 1/2 inch. Work from the center outward to ensure uniform thickness.

2. 2

   Heat 1 teaspoon olive oil and 1 teaspoon butter in a second skillet over medium-high heat. Once the butter is melted, add the panko breadcrumbs and stir constantly for 3–5 minutes until they turn golden brown and smell toasted. Stir in the grated Parmesan cheese and remove from heat. Set aside, reserving about half for plating.

3. 3

   Heat the remaining 1 teaspoon olive oil and 1 teaspoon butter in a large oven-safe skillet over medium-high heat until the butter is melted and the pan is hot. Carefully place the pounded chicken breasts in the skillet without crowding. Cook for 8 minutes on the first side without moving them, until golden brown. Flip and cook the other side for about 8 minutes, reducing heat slightly if needed, until the chicken reaches an internal temperature of 165°F.

4. 4

   Turn off the heat. Using a small spoon, place about half of the toasted panko mixture on top of each chicken breast, pressing gently so it adheres. Top each with one slice of mozzarella cheese.

5. 5

   Transfer the skillet to the oven and place under the broiler. Watch closely until the cheese is completely melted, about 2–3 minutes. Remove from the oven immediately.

6. 6

   Spread the remaining toasted panko mixture on a serving platter or individual plates. Carefully place each chicken breast on top of the panko. Spoon about 2 ounces of marinara sauce over each piece and top with a sprinkle of additional Parmesan cheese and fresh basil leaves. Serve immediately.