I'm not going to say this was quick and easy, but I did manage to whip it up in about 45 minutes. There was some frantic running around at the last minute but it was an extremely tasty and satisfying dinner.
Coat boneless chicken breasts in flour seasoned with salt and pepper.
Shake off the excess and dip in egg.
Then coat in a mixture of panko and parmesan cheese.
Put the chicken on a baking sheet lined with foil and bake in a 400 degree oven for about 20 minutes.
Meanwhile make a simple tomato sauce. I used onion, garlic, chili flakes, zucchini, sauteed in a bit of olive oil, then I added this passata and simmered it while the chicken cooked. I also cooked some linguine while all this was going on so things got a little hot and busy in the kitchen.
Once the chicken is browned and cooked through, remove from the oven and turn on the broiler.
Spoon a bit of the tomato sauce over the chicken breasts.
Then top with some cheese. I used a mixture of provolone and parmigiano reggiano.
Stick it under the broiler for just a minute to melt the cheese. Be careful not to let it burn!
Now it's crunch time. Drain the pasta and add it to the plate. Top with some tomato sauce.
Top with the crispy, cheesy chicken.
I sprinkled a little more cheese on the pasta and a little basil over it all and there you go. It was really good. Even with the last minute scramble to get the pasta drained and everything assembled, it was well worth it.