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1
For the tomatoes:
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2
Preheat the oven to 475.
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3
On a non stick baking sheet, place the prepared tomatoes, cut side up.
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4
Season with salt and pepper.
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5
Sprinkle the garlic pieces among the tomatoes.
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6
Roast 40 minutes.
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7
Cool slightly.
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8
Remove to cutting board and chop finely.
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9
Drain in a sieve for 15 minutes.
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10
Place in a bowl, add the basil and mix.
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11
Taste for seasoning and set aside.
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12
For chicken:
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13
Lower the oven to 375.
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14
Prepare 3 pie plates, one with the flour (add the seasoning), one with egg (add a touch of water) and one with the Panko.
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15
Take the chicken, remove the tenderloin pieces and cut the large portions into 2 equal pieces horizontally.
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16
You should end up with 4 portions.
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17
Take one piece at a time and dip into the flour, coating each side, then in the egg wash, both sides and finally in the Panko, both sides. Do the same with the tenderloins.
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18
Set aside on a plate.
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19
In a non stick, oven going, large skillet, heat the oil over medium high heat.
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20
Saute the chicken pieces, on one side, in the hot oil, for approximately 5 minutes. Turn chicken over and place the pan into the oven. Bake 20 minutes.
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21
Remove the pan (careful, the handle will be hot!) and divide the tomato sauce equally on top of the larger chicken portions. Tenderloins are the cooks treat.
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22
Put a slice of cheese on each piece and sprinkle the Parmesan over top. Return to the oven and continue to bake until cheese has melted.
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23
Serve hot.
