Crispy Italian Chicken Topped with Mozzarella

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the flour 1 1/2 teaspoons of salt 1 teaspoon of black pepper and cayenne pepper in a bowl. In a separate shallow bowl beat the egg. Place the panko crumbs into a third bowl.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides about 4 minutes per side. Transfer the chicken pieces to a baking sheet.

Heat 2 more tablespoons of olive oil in a skillet over medium heat and stir in the tomatoes garlic basil onion and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken stirring often about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.

Bake in the preheated oven until the cheese is melted and bubbly 8 to 10 minutes.