A classic in Italian cuisine, with the added flavour of our Sundried Tomato Tapenade.
Preheat oven to 450° F (230° C).
Place chicken breast halves in resealable bags. Pound to a thickness around 1/2 inch.
Mix bread crumbs and Parmesan cheese separately.
*Optional: evenly sprinkle flour over both sides of chicken breasts. Using a sifter/strainer may help.
Cover chicken breast halves (now covered in flour) in beaten eggs. Then, cover each breast half in the Parmesan and bread crumb mixture.
Bring 1 cup of olive oil to a shimmer in a large skillet. Cook the chicken breast halves in the skillet for about 2 minutes per side, or until golden.
Add chicken breast halves to a baking dish, and spread 1/4 cup of sundried tomato tapenade on each. Top with mozzarella and provolone cheeses evenly. Sprinkle with additional Parmesan cheese and fresh basil if desired. Drizzle with 1 tbsp olive oil.
Bake for 15-20 minutes, until cheese is browned and chicken is cooked thoroughly (an internal temperature of 165° F).
Serve with pasta and additional sundried tomato tapenade.