4 boneless, skinless chicken breasts or thighs (rinsed and dried on paper towel)

2 eggs, beaten

1/2 c panko bread crumbs
garlic salt to taste
grated fresh pepper
1/4 cup grated Parmesan cheese

2 T drained capers
1 tablespoon EVOO
2 large tomatoes or chopped sun dried tomatoes
4 thin slices buffalo mozzarella

balsamic glaze (optional)
3 tablespoons chopped fresh basil

4 boneless, skinless chicken breasts or thighs (rinsed and dried on paper towel) 2 eggs, beaten 1/2 c panko bread crumbs 1/4 cup grated Parmesan cheese 2 T drained capers 1 tablespoon EVOO 2 large tomatoes or chopped sun dried tomatoes 4 thin slices buffalo mozzarella 3 tablespoons chopped fresh basil

Preheat oven to 375 degrees. Lightly grease 13x9 baking dish.

Combine panko, with garlic salt, fresh pepper, and Parmesan cheese in small bowl. In another small bowl beat 2 eggs.

Dip chicken in eggs, then in panko. Place in baking dish.

Sprinkle any remaining breadcrumb mixture on chicken.

Top chicken with capers, sun dried tomatoes (if used), and cheese. Drizzle with EVOO.

Loosely cover with foil. Bake for 25-30 minutes, or until top is browned and chicken is cooked through.

Remove chicken from oven and top with chopped tomatoes (if used), balsamic glaze and basil.

Can serve over angel hair pasta or sauteed spinach.