Instructions

• Make the marinade: In a freezer-size plastic bag whisk together 3 tablespoons olive oil, 2 tablespoons cider vinegar, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 4 chicken breasts (halves or pounded thin), seal the bag, and marinate in the refrigerator for 30 minutes up to overnight. When ready to cook, remove the chicken from the fridge and let sit at room temperature 15–30 minutes.
• Make the blender marinara: In a blender combine the 128-oz can crushed tomatoes, 1/4 small yellow onion (roughly chopped), 3–4 peeled garlic cloves, 1 tablespoon olive oil, 1 teaspoon chicken bouillon, 1 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/4 teaspoon dried oregano, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1/8–1/4 teaspoon red pepper flakes, and 1/4 cup water. Puree until smooth. Pour the puree into a medium saucepan and simmer gently, uncovered, for 10–15 minutes, stirring occasionally. Keep warm.
• Make the panko topping: In a medium saucepan melt 1 tablespoon butter over medium heat. Add 1/2 cup panko breadcrumbs and cook, stirring frequently, until the crumbs are golden (about 3–5 minutes). Remove from the heat and stir in 1/4 cup freshly grated Parmesan cheese. Set aside.
• Preheat the broiler and position an oven rack so the chicken will be about 4–6 inches from the broiler element. (If you plan to grill instead, skip this and follow step 9 for grill instructions.)
• Heat the olive oil listed in the ingredients (the unmeasured "olive oil") in a large ovenproof skillet over medium-high heat until very hot.
• Remove the chicken from the marinade and pat each piece dry with paper towels. Place the chicken in the hot skillet and cook undisturbed 3–5 minutes, until nicely browned on the first side. Flip the chicken, cover the skillet, reduce heat to medium, and cook about 5 more minutes (time will vary with thickness) until the chicken reaches an internal temperature of 165°F.
• Spoon the warm blender marinara over the cooked chicken in the skillet. Top each breast with 1/4 cup shredded mozzarella cheese (use the 1 cup total) and then evenly sprinkle the panko–Parmesan mixture over the cheese.
• Transfer the skillet to the preheated broiler and broil just until the cheese melts and the topping is lightly browned, watching closely (usually 1–3 minutes). Remove from oven and serve the chicken and sauce over pasta, using any remaining marinara and panko as desired.
• (Optional grill method) Grease and preheat the grill to medium (about 375–450°F). Grill the marinated chicken undisturbed 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F. Spoon approximately 2 tablespoons blender marinara over each breast, top each with 1/4 cup mozzarella, close the grill to melt the cheese, then top with the golden panko mixture. Serve with remaining marinara and panko over pasta.