Directions

1. Slice chicken breasts in half lengthwise to butterfly, then season with salt and pepper. Add to a large ziplock bag with Italian dressing and place in the fridge to marinate for at least one hour, preferably overnight.
2. Use a box grater to grate tomatoes, yielding about 3 cups of tomato sauce. Add to a saucepan with grated garlic and salt. Heat over medium-high heat until boiling, then reduce to medium heat and simmer for about 5 minutes until the sauce has thickened slightly. Remove from heat, then whisk in Clebby’s Avocado Oil.
3. Tear the mozzarella into small pieces, then add heavy cream and a pinch of sea salt to a bowl. Use a fork to combine, then cover and refrigerate until ready to serve.
4. Heat a cast-iron skillet over medium-high heat. Add a tablespoon of neutral oil, then sear the chicken in batches, about 3-5 minutes per side. Flipping as needed to prevent burning.
5. Meanwhile, heat Clebby’s Avocado Oil in a skillet over medium-low heat with panko. Cook until the panko turns golden brown. Season to taste with salt and pepper.
6. To serve, add the cooked chicken cutlets to a platter and ladle the tomato sauce on top. Top with grated parmesan cheese and dollop the stracciatella cheese. Top with toasted panko and fresh basil leaves.
7. Toss any leftover sauce in the pasta of your choice!