Recipe Type: Entree
Total Time: 1.5 hours
Makes: 2 servings
- 2 boneless skinless chicken breast
- 1 egg
- ¼ cup all purpose flour
- 2 ounces Hank’s Heat Hot Sauce
- 1 tbsp Hank Rub
- 1 cup of Panko (bread crumbs work fine)
- ½ cup cooking oil
- 1 small sweet onion diced
- 1 hot pepper finely dice (we prefer to use habañero peppers)
- 2 garlic cloves minced
- 4 fresh basil leaves
- ½ cup white wine
- tomato sauce
- 4 slices Provolone Cheese
- Salt and Pepper
Instructions: (pre-heat oven to 400°F)
- Place chicken breasts in large zip lock bag and pound and flatten. If you do not have a tenderizer you can use the bottom of a plastic cup or even your fist. Flatten to about ¾ of an inch.
- Using 3 separate mixing bowls, fill the first with ¼ cup all-purpose flour, the second with 1 scrambled egg mixed with 1 oz. Hank’s Heat, and the last with Panko and 1tspn Hank Rub.
- Take the flattened chicken breast and coat them with flour, then egg wash, and finally the Panko. Try to keep one hand dry, as the Panko should not get wet.
- Fill baking dish with about ¼ inch of cooking oil and place in oven for 5 minutes to heat oil. Once oil it hot, carefully place each breast in the oil and place back in oven. Once the bottom of the breasts becomes crispy flip. Cook until chicken reaches and internal temperature of 165° and the panko is crispy.
- While the chicken is cooking: in a saucepan combine onion, hot pepper, garlic and enough cooking oil to coat the ingredients. Sautee’ on medium heat until onion become translucent.
- Pour ½ cup white wine into the saucepan and reduce. Once reduced add the tomato sauce, 1 oz. Hank’s Heat and fresh basil leaves. Bring up to temperature and then to a simmer. This will be the sauce for the chicken.
- Once the Panko become crispy, place 2 slices of provolone cheese on each of the breasts and melt. Once melted plate and ladle the desired amount of sauce onto the chicken.