MY CHICKEN PARM

Steps:

• 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.