For the Parm Rounds:
- 2 cups panko breadcrumbs
- 1 cup parmesan cheese, grated
- 2 eggs, beaten
- ½ cup chopped parsley
- 1 T garlic
- Salt and pepper, to taste
For the Pomodoro Sauce:
- ½ cup olive oil
- 1 spanish onion, chopped
- 1 stalk celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, crushed
- 1 28 oz can San Marzano tomatoes
- 3 bay leaves
- Salt and pepper to taste
- 2 chicken breasts
- 16 oz fresh mozzarella, cut into small squares
- Micro basil leaves, to garnish
First make the Pomodoro sauce. Heat a large saucepan over medium high heat. Add olive oil. When the oil starts to get hot, add the onions, celery, carrot and garlic and saute until the vegetables start to get soft and slightly caramelized, about 7-8 minutes.
Add the San Marzano tomatoes, bay leaves, salt and pepper and cook over medium low heat until the sauce thickens and the vegetables are soft, 45 minutes to 1 hour.
Remove from heat, remove bay leaves from the sauce and puree mixture with immersion blender until smooth. Season to taste with salt and pepper.
While the sauce is cooking, make the chicken breasts. Heat a large saute pan over high heat. Season both sides of the chicken generously with salt and pepper. Add olive oil to pan and brown chicken on both sides. Remove chicken from the pan and place on wire rack. Finish cooking in oven until a thermometer registers 165 degrees in the middle of the breast. Cool slightly, and chop chicken in small dice and add to pureed sauce.
Then, make the parmesan rounds. Combine breadcrumbs, parmesan, parsley, and garlic in a large mixing bowl and mix well. Add in the beaten eggs and stir to combine. Mixture should feel slightly tacky and hold its shape well. Add a splash of water if needed. Heat a large nonstick pan over medium high heat and add some olive oil to coat the bottom of the pan. Drop 1 tablespoon size balls into hot oil and flatten slightly with a spatula into rounds. Cook until brown and crispy, flip to other side and repeat. Once brown on both sides, remove from pan onto a papertowel to remove excess oil.
Spoon a small amount of chicken mixture onto parm rounds. Top with a piece of fresh mozzarella and place under pre-heated broiler until the cheese is bubbly and brown, about 2 minutes. Remove from broiler and garnish with micro basil. Serve immediately.