4 Boneless Skinless Chicken Breasts
3 Eggs
1 Cup Panko Bread Crumbs
1 Cup Olive Oil
1 Cup Grated Parmesan Cheese
½ Cup All-Purpose Flour
1 Cup Buffalo (fresh) Mozzarella Cheese
¼ Cup Basil
Tomato Sauce
Salt & Pepper

*1 Cup of Smiles & Chuckles (optional)


  1.  Preheat oven to 400°.
  2. Butterfly your chicken as shown on the show.
  3. Place plastic wrap on butterflied chicken and lightly pound with a meat mallet until breasts are ½ inch thick.  Salt and pepper both sides.
  4. Have three empty bowls handy for dredging.
  5. Place flour in the first bowl, whisk 3 eggs together in the second bowl and place bread crumbs in the third bowl.
  6. Dip the chicken breast one at a time in flour first, eggs second and bread crumbs third; lightly pressing crumbs on both sides.  Repeat for each breast and set aside for 5 minutes.
  7. Heat olive oil in a large skillet on medium heat until hot.
  8. Place chicken breasts in hot oil until it browns on both sides.  It’s okay if still pink in the middle as it will be finished in the oven.
  9. Spray baking sheet with vegetable oil or Pam spray.  Place chicken on a dish and top each breast with ⅓ cup tomato sauce and equal amounts of mozzarella cheese.
  10. Bake in the preheated oven until cheese starts to brown; roughly 15-20 minutes.  A thermometer inserted in the center should read 165°.
  11. Take out of the oven after 15-20 minutes and sprinkle equal amounts of fresh basil and parmesan cheese on top.

TIP:  Use a high-quality sauce

Roughly 500 calories per breast