1 hot pepper finely dice (we prefer to use habañero peppers)
2 garlic cloves minced
4 fresh basil leaves
½ cup white wine
4 slices Provolone Cheese
Salt and Pepper
Preheat oven to 400°F
Place chicken breasts in large zip lock bag. Using a tenderizer pound to flatten to about ¾ of an inch. If you do not have a tenderizer you can use the bottom of a hard plastic cup or even your fist.
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 1 tsp 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 is hot, carefully place each breast in the oil and place back in oven. Once the bottom of the breasts become 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 tomato sauce, 1 oz. Hank’s Heat and fresh basil leaves. Bring up to a simmer.
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.
Recipe Type: Entree
Total Time: 1.5 hours
Makes: 2 servings
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