Ingredients

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 tablespoon finely chopped fresh parsley
• 1/8 teaspoon red pepper flakes
• 3 boneless skinless chicken breasts (about 1 1/2 pounds)
• 3 tablespoons melted butter
• Fresh Tomato Sauce, recipe follows, for serving
• 1/4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 3 cloves garlic, smashed and chopped
• One 28-ounce jar crushed red tomatoes, canned at the peak of the season, or store-bought canned crushed tomatoes
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons fresh basil leaves

Instructions

1. Watch how to make this recipe.
2. Special equipment: twelve 8-inch bamboo skewers
3. Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack.
4. Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate.
5. Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter.
6. Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce.
7. Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce. Yield: 4 cups