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Butterfly the chicken breasts by partially slicing them lengthwise towards the thickest part. Then open them up on a cutting board. Pour oil in a pot large enough to handle them and heat to 350°F.
Put some plastic wrap over the breast and gently flatten them with a meat tenderizer. Sprinkle each side with about a teaspoon of salt.
Take each breast and dredge it in flour, then the egg wash, then the bread crumbs, and gently lay in the hot oil with some tongs.
Fry the chicken breasts until golden brown then cool on a rack.
Pour the Bravado Spice Serrano & Basil Hot Sauce on top of the breasts, and then lay the sliced mozzarella medallions on top.
Broil at 500°F on the baking rack until the cheese is browned & bubbly then plate the chicken on some pasta with sauce, garnished with parsley and fresh parmesan.