Ingredients:

5 Large Chicken breasts, halved or “butterflied”.
1 Clove fresh Garlic, grated
2 Eggs, beaten
Flour
Salt & pepper
Bread crumbs
3 1/2 tsp dried oregano
3 1/2 tsp dried sweet basil
Fresh basil, thinly sliced (for garnish)
Fresh parmesan
Mozzarella ball, sliced
1 Cup Water
Olive oil
Tomato sauce

Steps:

1) Preheat the oven to 375°F. In a bowl add dried herbs (2 tsp each), salt & pepper, water, and garlic, mix together.
2) Butterfly the chicken breasts and add to the bowl. Mix to coat the chicken, let sit in the fridge for 20 minutes.
3) Prepare the breading by combining the breadcrumbs and the remaining dried herbs (1 ½ tsp of oregano and sweet basil). Keep separate bowls of flour, eggs, and breading mixture. Begin breading the chicken: dip the chicken into flour, then egg, and finally the breadcrumbs. Repeat until finished.
4) In a pan, heat oil on medium high. Once the oil is hot, fry the chicken until golden brown on both sides. Remove chicken from the pan and set aside on a parchment lined pan. Top with mozzarella slices and grated parmesan.
5) Bake in the preheated oven for 20-30 minutes or until chicken is cooked. Enjoy!