Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly written and sort of backwards. Here’s the way I did it. I breaded my chicken ahead of time and didn’t use nearly the amount of flour indicated in the recipe, covered and refrigerated it until dinner time. I made the sauce before I cooked the chicken, and as I suspected, the tomatoes really cook down to almost nothing. I had to add some Prego to “stretch” it a bit. I didn’t add the basil until just before serving so it’s flavor wouldn’t diminish. I kept the sauce warm while I cooked the chicken. After the chicken was cooked I left it in the skillet, topped each with the mozzarella and covered it with a lid just until the cheese was nicely melted. I skipped the oven part altogether. This was good. We thought the chicken/panko could be improved with some additional spices, maybe some Italian seasoning, and the addition of some parmesan cheese might have been good. The sauce needs some work. We thought my addition of Prego actually improved it.
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Made this for the Recipe Group and we enjoyed it. I do, however, think the recipe is poorly...