My Chicken Parm - cooking recipe

Ingredients

2 large skinless boneless, chicken breasts
1 cup panko breadcrumbs
1 large egg, beaten
1/4 cup flour
1 teaspoon mrs. dash herb and garlic seasoning
2 tablespoons oil
6 large roma tomatoes, skins removed, cut in half lengthwise
4 garlic cloves, halved lengthwise
salt and pepper
2 tablespoons chopped fresh basil leaves
4 slices friulano cheese
1/2 cup freshly grated parmesan cheese

Preparation

For the tomatoes:
Preheat the oven to 475.
On a non stick baking sheet, place the prepared tomatoes, cut side up.
Season with salt and pepper.
Sprinkle the garlic pieces among the tomatoes.
Roast 40 minutes.
Cool slightly.
Remove to cutting board and chop finely.
Drain in a sieve for 15 minutes.
Place in a bowl, add the basil and mix.
Taste for seasoning and set aside.
For chicken:
Lower the oven to 375.
Prepare 3 pie plates, one with the flour (add the seasoning), one with egg (add a touch of water) and one with the Panko.
Take the chicken, remove the tenderloin pieces and cut the large portions into 2 equal pieces horizontally.
You should end up with 4 portions.
Take one piece at a time and dip into the flour, coating each side, then in the egg wash, both sides and finally in the Panko, both sides. Do the same with the tenderloins.
Set aside on a plate.
In a non stick, oven going, large skillet, heat the oil over medium high heat.
Saute the chicken pieces, on one side, in the hot oil, for approximately 5 minutes. Turn chicken over and place the pan into the oven. Bake 20 minutes.
Remove the pan (careful, the handle will be hot!) and divide the tomato sauce equally on top of the larger chicken portions. Tenderloins are the cooks treat.
Put a slice of cheese on each piece and sprinkle the Parmesan over top. Return to the oven and continue to bake until cheese has melted.
Serve hot.