I've never found this recipe in a cook book, but my husband and I saw Chef Gordon Ramsay making this on one of his many popular TV shows. We're not sure which one it was. We've made this many times since then and everyone who's tried it is terribly impressed. The key is using fresh soft mozzarella. The fresh stuff just melts better and has a nicer flavor. Ramsay served this with fried potatoes seasoned with red pepper flakes and red chard with garlic & olive oil. Both those sides are absolutely perfect with this dish! I can't say enough about this awesome recipe! So delicious!
Season the flour with salt and pepper. Heat a large skillet with about a half-inch of olive oil to medium-high heat.
Once the oil is hot, toss chicken breasts in flour to coat. Shake off excess and dip in egg wash, then roll in breadcrumbs. Lay each into the oil, and fry for about 2 minutes per side, or until golden brown. Remove chicken and place on paper towels to drain.
Heat olive oil in heavy pan or skillet over medium heat. Add shallots and garlic, and cook for 2-3 minutes or until softened.
Add tomatoes and dried basil. Allow tomatoes to soften, another 2-3 minutes. Season with salt and pepper to taste.
Heat the oven to 400 degrees. On a lightly greased baking sheet, place each chicken breast, and top with the tomato sauce. Top with mozzarella, and the Parmesan cheese, drizzle with olive oil to prevent drying out.
Bake on center rack for about 8-10 minutes, or until cheese is melted and bubbly and chicken is cooked through.
Serve garnished with fresh basil. Serves 4. Serve with fried potatoes seasoned with salt, black pepper & red pepper flakes, Red shard, wilted in just a bit of olive oil with salt, black pepper and minced garlic.