#pan fried chicken breast

[fagmegumi]

I bring a sort of “growing up feeding me was an unwelcome chore to be dealt with as quickly as possible” vibe to cooking as an adult that my digestive system dont really like

[cuntstable]

the pasta was so so good i forgot to take a photo btw but the cream i used for it was a little bit expired and well that was a risk i was willing to take to get yummy so if i stop posting know ive died a warriors death

[helpsuzi3d]

Arugula Salad - Green Chicken Salad

[asunflowerana]

06:50 PM — Nanami Kento

"Fried or grilled chicken for dinner?"

"Uhm—" a grunt can be heard from the other line, followed by the sounds of slashing and inhuman shrieks. He must still be busy. "Uhm, grilled is good, love. What you're thinking for side dish?"

"Cheesy mashed potatoes and tomato sauce, just the way you like it." You close the fridge door, holding the phone with your free hand while the other arm carries the pot of fresh seasoned chicken you prepared a few hours ago. You organize the counter with all the ingredients, pan pre-heating with butter.

"Perfect." There are a few more distant grunts, but you can still understand your husband's approval, making you proceed with your dinner plans. "Don't forget to lower the heat, in case you want to practice your dance moves again."

"It was just once, Kento!" You sulk, not like being called out for grooving in the kitchen. Did you burn a few things back then? Yes, but who didn't? It was your favorite pop playlist, your body went on its own!

Making sure your phone stays still well between your ear and shoulder blade, you land the first filet of chicken breast on the hot pan, a not-so-usual sizzling sound taking place in the room. Yep, let's definitely lower the heat, you move your fingers around the knob. "I won't burn our food again, smarty pants. Stop bullying your wife."

But you can't stay mad at him for too long. Not when you feel his deep, breathless chuckles flowing right inside your ear, into your mind and heart, making your stomach flutter like a scholar girl just like every single time. "I'm sorry love, you're right. Your food 's heaven, burned or not."

Letting out a last huff, you roll your eyes, feeling your lips curve in a lopsided smile. You bet Nanami has a similar one on his face right now. "How long 'til you come home?"

There's a small pause, filled with lowly breaths and the far sound of crickets. Maybe he finished what he was dealing with. "45 minutes from now. Think you can hold tight?"

"You're not deserving, but I'll make an effort." Now you hear the perfect form of a snicker, making you wish you could kiss it away and fill that pretty cheeky face with even more kisses. You miss your husband. "Come safe, 'kay? I'll see you soon."

"See you soon, love. Stay safe."

And the red finish button is pressed. Nanami carefully returns the device inside his pocket, now investing his whole attention on the last, persistent curse gaping at him behind a pillar, thinking it could catch him out of guard.

Rubbing of the remains of blood coming from a small cut on his jaw, he roughly loosen the tight knot of his tie that you so lovingly did this morning. He needs to move without restraints if he wants to get the next subway, though.

"Let's finish for today, shall we?"

And like every weekday, Kento makes it on time.

© asunflowerana 2024

[markatoto]

fan of breasts?

chicken breasts? yeah! they are, maybe & arguably, one of the most delicious part of the chicken. well, maybe next to drumsticks (which i personally prefer for things like fried chicken, or soups). in particular, i like to use chicken breasts for making katsu, which, lemme tell ya, i'm no expert cook, but id like to think that i do a pretty good job.

matter of fact, if you want an extremely simple recipe, here's how i personally make chicken katsu (all off the top of my head, so some slight details might be missing, so please bear with me):

you'll need a few ingredients

panko (any sort of breadcrumbs will work, but panko is just the brand i use)

cookin' oil (usually simple vegtable oil will work)

the actual chicken breast, of course

the ol' traditional: salt and pepper

one egg (u dont need any more than one egg, typically)

if u wanna make things extra crunchy, having some corn starch mixed in with garlic powder + onion powder for some extra seasoning. maybe even a scoosh of paprika for that yummy (i personally like using this filipino chicken mixture called "crispy fry", which is usually used for fried chicken, but it works here too. it's usually meant for fried chicken drumstick, but what is katsu but a different kind of fried chicken)

anyways, here's how u wanna do things:

take out your chicken breast, pat it down with a paper towel so that it aint wet on the surface and either: slice it so that the chicken breast is about inch and a quarter (or so) thick OR use a mallet to make it around that thickness. youll want your chicken flat as possible, but not too flat! i think you know what i mean.

salt and peppa that mothafucka, both sides (OPTIONAL STEP 2B: it's at this point id probably mix my chicken breast with the starch mixture/crispy fry. it just gives a lil extra flavour and crunch that i enjoy. but this is just me, u dont really gotta do it)

crack open an egg and put it in a bowl. MIX IT UP

put your flattened (and maybe crispy fry seasoned) chicken in the egg. get it drenched, you want that panko to stick to that shit

what i like to do is i like to put panko in a plastic container with a lid, then i put the chicken in the container, close the lid up and just SHAKE it so that its nice and evenly coated. super simple and fun and WAY cleaner to deal with after the fact LOL

pop your oil in your pan. put in generous amount, enough that your chicken wont necessarily be drowning, but enough that your chicken will be sufficiently fried. heat that up until the oil reaches that perfect temperature of around 350'F (that is THE temp for doing any deep frying)

pop your chicken on the pan and leave it frying on the one side for, id say, approximately 4-5 minutes. youre going to have to keep a close watch on it. make sure that panko is that GOOD crispy brown on each side. over all it should take you like…. 7-9 minutes for your katsu to be done.

BEFORE YOU EAT... make sure the internal temp of the chicken is around 160 - 165'F. if it is, it's good to go. take it out and, what i like to do is get a plate and pop on a paper towel to let the katsu dry off all the excess oil. even though its off the pan, that shit is STILL cookin, so youll want to leave it alone for like… a minute or two. plus if you eat it now you'll totally burn your tongue and that's the WORST feeling in the world

and after all that, your katsu is done! get some jasmine (white) rice, put on some katsu sauce and some japanese mayo with a lil bit of furikake for that slight seaweed flavoring and youll be GOOD to go!!

so yeah, i guess you can say i'm a fan of breasts.

[sunsetsimon]

i love all your works about big eater simon, do you have any thoughts on big eater könig?

please ignore or delete if you're unintrested! no pressure and i hope you're doing well 🎀

ORLA????? THE WAY I FROZE WHEN I SAW YOU IN MY INBOX??? i love u hope you're well!!!!

☼ now when we think of könig, we all automatically think of big, and it definitely shows with his appetite. he's a pickier eater, preferring his traditional austrian dishes over most foods. he loves meat specifically beef, potatoes, and bread!

convincing him to eat out is always more of a challenge, but he loves this burger joint that's near your house. juicy flavorful meat on buttery bread, with fries on the side? he's in heaven. you always watch his face closely, searching his light blue eyes as if you could communicate telepathically. his brown eyebrows furrowing as he chews, your table is silent as you wait for approval, which seems like it takes him forever. finally he swallows, licking the sauce from his plump bottom lip, a hum as he nods his head.

"it's good, not as good as (insert austrian dish), though."

☼ he has the biggest sweet tooth, always craving donuts or ice cream. he goes to a local bakery to buy pastries and bread twice a week, preferring it over store bought items, it just tastes better! always has at least one sweet snack before getting ready for bed, although 'one snack' to him is half a bag of powdered donuts. but you love it so much, he always offers you some of his food, a knowing smirk on his face, waiting for you to call him out on finishing the new box of twinkies in the same day.

☼ although he's not a pro, könig loves to cook at home with you. it's fun, following your lead as you tell him what he needs to do next with no recipe. his favorite part is eating half of the ingredients before you're able to use them.

he eyes you as you take the chicken out of the pan, setting it aside on your cutting board to give it a second to rest. you're occupied with making the sauce, stirring the heavy whipping cream into the same chicken pan, mixing the seasoning and oil into the cream. only then do you realize that a quarter of one of the breasts is gone, and so is könig. that fucker...

you find him in his office, his back turned to you as you push the door open. he turns around while shoving the last bite into his mouth, the chicken juice dripping down his fingers. caught like a deer in headlights, he freezes, knowing he was busted.

"now you get less chicken since you wanted to be impatient," you huff, turning on your heel and heading back to the stove. of course he's just laughing his ass off at you, thinking you look so cute and tiny when irritated at him.

[foodffs]

This asparagus-stuffed chicken is pan-fried crispy coated chicken breasts stuffed with fresh asparagus and mozzarella cheese. The crispy parmesan panko breadcrumb coating adds exceptional flavor and texture, while the asparagus keeps the chicken moist. I liked to add a little sauteed spinach with sundried tomatoes. 

https://www.smalltownwoman.com/one-skillet-asparagus-stuffed-parmesan-chicken/

[paper-mario-wiki]

Hey how do you cook chicken so often. It's always a huge fucking hassle to me to prep and cook chicken and it's so expensive I usually don't bother. Is there some trick you know for making it easy?

the answer's a lot more simple than ya think. i just have a huge bag of chicken breasts in the freezer. dont remember PRECISELY how much it was, pretty sure under $25 for 10 pounds at costco, and it'll last you several weeks when cooking for one.

the only real "prep" for making it easier is, when i don't have any chicken thawed in the fridge, i take some out of the freezer and put it into a plastic bag in the fridge. then, by the next day, ive got chicken that can be cooked and eaten up in 10 minutes. while still raw, it'll stay good for 2 days refrigerated, and up to 4 if you're stupid.

the breasts are actually a little bigger than i'd like when cooking just for myself, so while they're still frozen i find their middle and split them in half on the hard corner of my kitchen counter.

before seasoning, pat down the breast with a paper towel to get excess moisture off. it'll cook more evenly and make seasoning stick easier. i only use salt and pepper before cooking because im lazy and spiceless (poor), but you can definitely use herbs and whatnot when cooking. also smash down some of the thicker bits of the meat with the bottom of a cup or a mallet if you've got one. as long as the breast isn't thicker than, say, the width of your index finger, it'll cook through very easily, mostly in its own juices. otherwise you'll have a harder time cooking it evenly, though it can still be done. it just takes longer and might not look as nice.

pan-frying is as easy as putting in a splash of olive oil (not a ton, just enough for the breast to rest in), and cooking for 5 to 7 minutes on both sides, depending on how brown you want it. this is on medium-high heat, so i set my stove's little heat dial to 6 or 7.

for reference, the meal i made today (chicken breast, hashbrown, fried kale) was prepared in about 15ish minutes, including prepping the chicken and getting it on the pan, which was done first cuz it takes the longest to cook. the hashbrowns cooked on the far side of the pan away from the chicken, and the kale in my air fryer for 3 minutes. the chicken came off the pan first, and i let it rest for a few minutes while i let the hashbrowns finish cooking.

it sounds like a lotta work, but sincerely the most tedious thing about cooking with chicken is thawing it out, so having a few single-person servings of chicken in the fridge makes the whole process much simpler.

make sure that you're wiping down surfaces and utensils that the chicken touches while still raw, and try not to let any of the other foods at all. salmonella is easily avoidable, but still no joke.

[takamikeiigos]

could you do hawks x fem!reader, that you are having a normal day, you gonna cook for dinner, hawks came to knock your apartment door, you open it, he literally so glad to be with you *fluffiness*

Low-lit tones of music carry through your apartment, softly bouncing off of the walls and echoing back to your ears. There’s a warm glow from the setting sun that fills the room, casting slow-moving shadows that take their time settling in for the night.

The fresh smell of various vegetables, herbs, and spices fill your nose while you cook; mixes of garlic, ginger, and freshly ground pepper refreshing your senses and filling the space around you. You continue your work of diligently slicing the chicken breasts that sit in front of you, neatly cutting them into strips before accumulating them into a bowl and adding the ingredients to marinate it.

Happy with your timely work, you thoroughly mix the concoction and cover it, setting it in the fridge to sit for a half-hour.

After washing your hands and tidying the small mess you’d made, you reach into your pocket for your phone and check the time. It’s just after six o'clock in the evening, and though the sun is just beginning to set, it feels a lot later than it really is. You suppose it has something to do with not seeing your favourite winged-hero all day.

A chime from your phone snaps your from your thoughts, and you can’t help but smile. Speak of the bird-brain and he shall appear.

‘Just got off, chick-a-dee! I can’t wait to see you!’

You huff out a laugh and shake your head, your heart full with excitement of finally getting to spend some time with your boyfriend.

‘Karaage?’ You message back.

‘Sounds delicious. You really do know the way to my heart!’

You swell with pride and set your phone down to prevent yourself from entirely losing focus with the task at hand. Right - you need to start on the rice.

When you finally get situated with getting the rice cooking and a pan warming up on the stove for the chicken, there’s a gentle knock at the living-room window. You look up from the stove and instantly smile at the sight of Keigo standing on your balcony, cheeks tinted warm from the cool evening air as he waves at you from the outside. You wipe your hands on your apron and pad over to the sliding glass door of the balcony, and the minute you open it he’s on you, pulling you in for a tight hug while he nuzzles his face into the crook of your shoulder.

“Missed you,” he whispers as he pulls back, only stopping to press a chaste kiss to your lips. “Smells amazing in here.”

You hum contentedly and usher him inside, closing shutting the glass door behind him to keep the cold air out. He sheds his coat and his boots by the door, setting them aside nearly before following you into the kitchen. “Anything I can help with?”

“Not at all, baby. You’ve been working all day, so just relax. Dinner is almost done, anyway,” you promise as you pull the chicken from the refrigerator. He comes to stand behind you as you work on coating the strips in egg and flour, before carefully layer them into the pan, wrapping his arms around you and resting his chin on your shoulder.

“Careful, pretty bird, or you're gonna get splashed with grease,” the words leave your lips in a teasing tone, and he chuckles from behind you.

“Well, dove, that’s why I have you to protect me.”

You stay like that for a while as everything cooks. While you tend to the chicken, he breaks away and works against your protests, gathering two bowls and two sets of chopsticks.

“Did you wash your hands?” You pause to peer at him as he opens the rice cooker, and he pauses like a deer caught in headlights. And like the child he is, he huffs and shuffles over to the sink to do exactly that while you pull the golden, fried chicken from the pan. You set it aside and make your way to the sink as well, and he leaves the hot water running for you. Fully intent on helping you in any way he can, he begins scooping the rice into the bowls, piling the fried chicken on top before adding the spicy mayo, chopped green onions, and kizami nori.

He catches you staring and pauses again, an innocent and curious look on his face, potentially worried that he did something wrong.

“I love you -” you blurt out, suddenly, and you swear he almost drops both bowls of food on the floor. His cheeks warm instantly and you can’t help but adore this sight of him, standing here in your kitchen and helping you prepare dinner, so perfectly imperfect, domestic, and wholesome.

“Oh,” he relaxes visibly, a dopey smile growing on his face. “I thought I.. might’ve screwed something.. - You love me?”

You roll your eyes and take your bowl from him, heading toward the tonkatsu that sits warm in the middle of your living-room. You take your seat and when you notice he hasn’t followed, but is still standing there like he’s stuck, you can’t help but roll your eyes, again.

“Yes, you big oaf. I love you. Now get over here and eat before everything gets cold.”

His grin grows and he’s smiling from ear to ear, and for once he finally follows your instructions.

“Yes ma’am!”

[loosesodamarble]

Welcome to the Black Bird Part 10: Christian the Sinister

Summary: Introducing Zora as Christian, Black Bird's sassy and sadistic butler. Watch out, he bites. Genre: general Word count: ~850 A/N: @cringeyvanillamilk is to thank for the commission of Zora.

..........

“I’ve got it!” Zara laughed when he burst into the kitchen. “I’ve got a name for the business! ‘The Ideale Place’!”

Zora blinked a couple times before sarcastically remarking, “That sounds like home realty and not a restaurant, Dad. Maybe you should change it to ‘The Ideale Plate’ instead.”

“Ha! That’s genius!” Zara dashed up to where Zora sat and ruffled his hair against Zora’s protests. “What would I do without you, little man?”

The man in Zora’s memories and the man passed out on the living room couch seemed like two different people. But Zora knew they were the same, mostly. One still had a dream burning in his soul. The other had the dream stamped on and snuffed.

“Hey Dad…” Zora set a plate of food—oven-roasted vegetables and a pan-fried chicken breast— on the coffee table. He nudged Zara’s shoulder.

“Huh…” Zara groaned and rubbed the sleep from his eyes. “Yeah? Wassup, Zora?”

“I made dinner.”

“Aw, thanks.” Zara sat up, grunting as he did so. While by no means an old man, his body must’ve ached from being overworked. He smiled and nudged Zora’s arm. “What would I do without you?”

“Dunno…” Zora rubbed the back of his neck. Then, he shuffled back to the kitchen. Maybe if I wasn’t around… Zora’s eyes drifted from his own serving of dinner on the counter to a thick binder, a cookbook compiled by Zara, from which the recipe for dinner came from. Then you would’ve been able to live your dream instead.

…..

If there was one thing that Zora enjoyed about his job, it was that he didn’t have to worry about his customer service skills. At least, not as much as other people in the industry had to worry.

Zora sauntered up to the table he would be serving while tapping his server booklet against his shoulder. A familiar woman with coffee brown hair sat with a man with dark auburn hair and an eyepatch over his left eye. They looked to be dressed for a date, wearing clothes that would’ve been too nice for a casual outing between friends.

“Oh? You’re back again?” Zora asked while eyeing the woman up and down. “What a persistent little insect you are, Mistress Erika.” He sneered at her, making Erika giggle behind her hand.

“Sorry, Christian, I can’t help but find my way back here,” Erika remarked bashfully. “Plus, I promised Gilbert that I’d bring him here for our date.”

“Tch. I don’t need your excuses. Just apologize and get it over with,” Zora said brusquely.

“Better stop it right there, buddy,” the man, Gilbert, finally spoke up, a sharp gleam in his eye. “I know she’s playing along, but I’d never forgive myself if I let you torment my cute date.”

Erika’s eyes went wide and she blushed redder than a tomato. “G-Gilbert…”

“Don’t be so surprised,” Gilbert chuckled then grinned softly at Erika. “And I keep telling you just ‘Gil’ is fine.” To his reminder, Erika squeaked and nodded.

“Hnn… Right. If we’re done with the mush…” Zora sighed. “Christian’s the name and I’ll be your butler this evening. Better be good little customers, Master Gilbert and Mistress Erika, or I’ll make you regret my service,” he said with a practiced smirk.

Gilbert raised his brow and his own grin seemed to challenge Zora. Good to know that even if he wasn’t the target audience, this Gilbert fellow was able to go with the flow of the cafe. Because as much as he liked his freedom to throw typical customer service out the window, he still prided himself with entertaining the cafe’s guests.

…..

Fiend’s Firework Stew. Beef stew with a punishingly strong spice to it. The heat is thanks to being made with the country's spiciest pepper.

It was a dish that Zora adapted from one of Zara’s recipes. Zara used a combination of jalapeno, sweet heat, Korean chili peppers, and cayenne to give his pepper stew a medley of vegetal, smokey, and lightly sweet tastes. He would swap in other peppers for different flavors, such as cascabella for nuttiness or firecracker peppers if he was looking for fruitiness.

For the stew served at the Black Bird, Zora knew he had to turn the level up as the cafe’s sadist butler. There was cayenne and habanero used in the new recipe. The real star of the stew, though, was the shinigami pepper, a new breed of pepper cultivated by a farm right outside of the city.

I wonder what Dad would think of the stew, Zora mused as he de-seeded a pile of peppers to turn into a paste for the stew. While he mainly served as a butler, he did work in the cafe’s kitchen too. I wonder what he’d think of all this. I hope he’s happy, that he’s proud.

All of Zara’s skill, knowledge, and passion, Zora learned from them and built off them. He did it to honor his dad, to give back to the man that gave Zora everything. 

Zara’s dream would come true.

Zora swore to himself that he’d make it so.

His vow was all that kept him going.

[huntingteeth]

@shatterthefragments

here's my big feelings mushroom gravy post for u

truly you can use it for anything you think you could put gravy on, but the plan for this round of gravy is to have it on top of mashed potatoes. it's also good with egg noodles or rice, on french fries and other types of potatoes. i'd honestly probably also eat it with a biscuit too. i've put it on top of a grilled portabello mushroom lol.

i make two types of mushroom gravy. one is ... a very southern church cookbook type of gravy, and the other, which i'm making tomorrow is a fancier (?) type lmao.

the first type of gravy is pulled from a recipe my grandmother used to make, which involved wrapping chicken breasts in bacon and then topping it with the gravy and cooking it. i don't eat meat anymore but i do like to pull things from my childhood and make them applicable to my current food landscape, though, and the gravy made the cut. and when i say it's a southern church cookbook gravy recipe, i'm so serious. i've definitely added mushrooms to it but the gravy itself can probably be found in at least five southern baptist church cookbooks at any given thrift shop.

it's good though! it's a can of cream of mushroom soup and three-quarters of that same can of sour cream (daisy is the brand that i swear my allegiance to). then i add (this is where it veers off) a packet of lipton onion soup mix and (lol) canned mushrooms, drained. season to taste, etc etc blah blah blah, cook through until hot. that's the mushroom gravy i make when i desperately need a comfort food. i usually have that with rice, because that's what my grandma served her chicken dish with, or egg noodles.

THE GRAVY I'M MAKING TOMORROW is fancier in terms of uh quality of ingredients, i guess? basically you take sliced mushrooms and brown them on both sides and then take them out of the pan. you get a little roux going with equal parts butter and flour -- i like to make a dark, dark roux so it takes a little more time and effort. i'm probably going to add dried thyme tomorrow because i think that's all i have, but it would be good with rosemary or sage or all three. salt and pepper to preference, whisk in vegetable broth (beef broth would also be good but ya girl's not out here eating meat) until it's the desired consistency. it'll thicken a bit as it cooks and i truly just measure on vibes. let that cook through, add back in the mushrooms. i usually also do a splash of soy sauce and liquid smoke.

[angelmush]

That chicken cutlet looks so good could you drop the recipe 👀

sure!! i made it up haha but i can tell u what i did!

i had 2 absolutely giant chicken breasts that i sliced in half to make 4 thinner pieces and flattened them between cling wrap with my rolling pin. i dry brined them in a salt, msg, + sugar mixture on a wire rack and baking sheet in my fridge for a day, and then i set up a breading station when it was time to fry. i had one baking sheet of seasoned flour (garlic powder, smoked paprika, onion powder, thyme, msg, powdered sugar, and white pepper), a baking sheet of egg and milk (seasoned the same way), and a sheet of panko (also seasoned the same way). I completely coated the chicken in flour, then the egg mixture, then the panko. i shallow fried it in a pan with canola oil until golden brown, placed it on a wire rack and baking sheet to drain and immediately sprinkled a bit of salt.

[searenbound]

Praise me, I made really good pan fried chicken breast cutlets for the first time today! My family asked if I could make more for them too so here’s a plate full of them

[foodffs]

This quick and easy Pan Fried Chicken Breasts Recipe cooks up crispy on the outside and tender on the inside with loads of flavor from cumin, paprika, onion powder, and garlic powder. This tasty chicken is on regular rotation at our house. It goes well with almost any side dish like rice, potatoes, pasta, salad, or fresh vegetables like green beans and corn.

[foodshowxyz]

Chicken Parmesan Full Recipe

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 680g)

100g all-purpose flour

2 large eggs

100ml milk

150g breadcrumbs

100g grated Parmesan cheese

100ml olive oil for frying

Salt and pepper to taste

For the Tomato Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

800g canned crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

For Assembly:

200g mozzarella cheese, sliced

Fresh basil leaves, chopped, for garnish

Instructions

Prepare the Chicken:

Preheat the oven to 200°C.

Pound the chicken breasts to an even thickness of about 1.5 cm.

Season the chicken with salt and pepper.

Set up a breading station: Place the flour in one bowl, whisk together the eggs and milk in a second bowl, and combine the breadcrumbs and grated Parmesan cheese in a third bowl.

Dredge each chicken breast in the flour, shaking off any excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing lightly to adhere.

Fry the Chicken:

Heat the olive oil in a large skillet over medium-high heat.

Fry the chicken breasts until golden brown and crispy, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.

Transfer the fried chicken breasts to a paper towel-lined plate to drain.

Prepare the Tomato Sauce:

In a medium saucepan, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, tomato paste, sugar, dried oregano, and dried basil.

Season with salt and pepper to taste.

Bring the sauce to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

Assemble the Dish:

Place the fried chicken breasts in a baking dish.

Spoon the tomato sauce over the chicken breasts, ensuring they are well covered.

Place slices of mozzarella cheese on top of the chicken.

Bake:

Transfer the baking dish to the preheated oven and bake until the cheese is melted and bubbly, about 15-20 minutes.