How to make
Cut each breast fillet in half to make 8 pieces of chicken. If too thick, you can split them again.
Salt them, sprinkle with black pepper and sauté in a pan with a little olive oil for a few minutes by hand, until golden. Transfer the fillets to the oven dish for baking. Reduce the heat to a minimum.
In the same pan in which you fried the chicken, add a little olive oil and fry the chopped garlic for a few seconds, to enhance the flavor. Pour the tomato sauce in and stir. Add the chopped basil, salt and pepper. Pull from the heat once it is all reduced.
Preheat the oven to 370°F (190 °C). If baking in a ceramic or glass container, put the container in a cold oven. Pour the tomato sauce over the fillets. Arrange a slice of mozzarella cheese on top. Grate parmesan in a bowl. Crumble the bread slices, cut parsley and squeeze the garlic clove.
Mix well and apply plenty of the dry mixture over the fillets. Bake the dish for 25 minutes.
Serve garnished with steamed potatoes and a glass of white wine.
