3 chicken breasts
1 Beef Steak tomato (or your favorite tomato)
fresh thick sliced Mozzarella (Usually found in your Deli 'Speciality Cheese' display)
1/3 to 1/2 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
buttermilk
2 eggs
1 cup bread crumbs (Italian seasoned optional)
1/3 cup olive oil
fresh basil
balsamic vinegar (optional)
glass 13x9-inch baking dish

Wash and pat dry chicken.

Butterfly the chicken into thinner cutlets by cutting in half, then place into a large Ziploc bag and pound the chicken with a rolling pin, or other object. Add the garlic powder and onion powder to the flour and toss the chicken with the mixture, set aside the bag.

Whisk the eggs with the buttermilk in a bowl to dip the chicken. Prepare a bowl or plate for bread crumb coating. Dip each floured piece of chicken into a wet bath of buttermilk, followed by the bread crumbs and place in your baking dish or sheet pan.

Drizzle the olive oil into your baking dish or small sheet pan and coat the bottom. Place the breaded chicken cutlets into a preheated 400°F oven, for 25 minutes.

While your delicious chicken is baking, slice the tomatoes to your desired thickness (I like a thick 1/2-inch). Try to cut enough to get two slices per piece of chicken, top each tomato with a slice of fresh Mozzarella. Chop the fresh basil and set aside.

After 25 minutes, pull out the chicken, add the tomato and Mozzarella slices and put back in the oven for 20 more minutes (cooking time depends on thickness of chicken so check temperature at 15 minutes). May cook longer if needed.

After the chicken is baked, serve with the fresh basil on top and, if you like the balsamic vinegar.

Submitted by: Dave E.