large Gerber’s Amish Farm Chicken Breasts, boneless, skinless
Parmesan cheese, grated
Preheat oven to 350 F.
Cut each piece of Gerber’s Chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten Gerber’s Chicken to under half an inch by firmly hitting.
Combine bread crumbs, 1/2 cup Parmesan cheese and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.
Coat Gerber’s Chicken in the flour and shake off excess. Dip in egg mixture and then coat in bread crumbs, making sure crumbs adhere and Gerber’s Chicken is fully coated.
Heat olive oil in a cast iron skillet over medium-high heat. Add Gerber’s Chicken slices two at a time and sauté until golden, 2 to 3 minutes per side. Remove all 4 slices and set aside.
Add 1/2 cup of tomato sauce to the bottom of the cast iron skillet. Return all 4 pieces of the chicken to the skillet and arrange with the least amount of overlap possible.
Cover with the remaining sauce, Parmesan cheese and top each piece of Gerber’s Chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve immediately with a side of pasta.