INGREDIENTS
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2 skinless, boneless chicken breasts (about 10 ounces each)
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1/4 cup plus 1 tablespoon extra-virgin olive oil
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2 cloves garlic, finely chopped
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1/4 teaspoon red pepper flakes
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1 15-ounce can tomato puree
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1/2 cup plus 2 tablespoons grated parmesan cheese
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1/4 cup finely chopped fresh basil
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1/2 cup all-purpose flour
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Kosher salt and freshly ground pepper
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3 large eggs
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1 1/4 cups grated mozzarella cheese (about 6 ounces)