Chicken Parmigiana

Pre-heat oven to 425°
Lightly pound the chicken breasts to make them an even thickness- or specify it on your order with us, and our butchers can do it for you ! Season the chicken with salt and pepper
Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl.Dredge the chicken in flour, tapping off the excess. Dip the chicken in egg, letting excess drip back into the bowl. Coat the chicken on all sides in breadcrumbs.
Heat ½ inch vegetable oil in a large skillet over a medium heat. When oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy, about 4 minutes per side. Drain on paper towels.
Stir shredded basil into the Marinara or Tomato Basil Sauce in a medium bowl. In a separate bowl toss together the grated and shredded cheeses.
In a baking dish large enough to fit the chicken in one layer, spread 1 ½ cups of the sauce. Lay the chicken breasts on top of the sauce. Top with remaining sauce. Sprinkle with grated and shredded cheese mix.
Bake until chicken is cooked through and topping is browned and bubbly, about 20-25 minutes.