January 6, 2009 by Erica
For the sauce
2 medium cloves garlic, minced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1/2 tsp dried basil
1/4 cup dried oregano
1/4 tsp granulated sugar
Salt & pepper
For the chicken
1 1/2 cups panko bread crumbs
1 Tbsp olive oil
1 oz grated parmesan (about 1/2 cup)
1/2 cup unbleached all-purpose flour
1 1/2 tsp garlic powder
Salt & pepper
Vegetable cooking spray
4 large boneless, skinless chicken breasts (about 8 oz), trimmed of excess fat and sliced into cutlets
8 oz linguine, cooked
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.
Adjust an oven rack to the middle position and heat the oven to 475˚. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine the flour, garlic powder, 1 Tbsp salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg.
Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven. Spoon 2 Tbsp of the sauce onto the center of each cutlet and top the sauce with 2 Tbsp of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Toss remaining sauce with pasta and serve.