Total Time 45 minutes
Prep Time 20 minutes
2 cloves garlic, minced
3 Tbsp olive oil, divided
1 (28-oz) can organic crushed tomatoes
3 Tbsp chopped fresh basil
1 tsp pepper, divided
3 boneless, skinless chicken breasts, halved
2 large eggs, beaten
1½ cups panko breadcrumbs
2 cups shredded Parmesan cheese
Preheat oven to 450°F. Sauté garlic in 1 Tbsp hot oil in a saucepan over medium heat 2 minutes or until tender. Add tomatoes and basil to pan; season with ½ tsp pepper. Cook 10 minutes or until slightly thickened. Remove from heat.
Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with ½ tsp pepper.
Dip chicken in beaten eggs; coat with panko, pressing gently to adhere.
Brown chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 1 minute per side.
Place chicken in a greased 13- x 9-inch baking dish; top with tomato sauce and cheese.
Bake 15 minutes or until browned and bubbly. Serve over pasta.