- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 1 bunch fresh basil, including stems
- 2 quarts crushed Jersey tomatoes
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 pound boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 2 cups breadcrumbs, such as Progresso
- 4 eggs, lightly beaten
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 clove garlic, diced
- 2 sprigs fresh thyme
- Parmesan cheese, grated, for sprinkling, plus more for garnish
- 2 ounces mozzarella, sliced
- 4 seeded semolina rolls, sliced
- Fresh basil leaves, torn, for garnish
For the tomato compote: Bloom the olive oil, garlic and basil in a small saucepan over low heat for 20 minutes. Heat the tomatoes, salt and sugar in a nonreactive pot. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to emulsify. Simmer for 15 minutes.
Cut the chicken breasts into 4-ounce pieces and gently pound to an even 1-inch thickness. Dredge the chicken in flour, then in egg, then in breadcrumbs. Heat the olive oil and butter in a skillet over medium heat. Add the garlic and thyme, then fry the chicken until golden brown on both sides and opaque in the center. Season generously with salt.
Spoon 1/2 cup of the tomato compote over the chicken. Sprinkle with Parmesan and top with the sliced mozzarella. Transfer the skillet to a broiler to melt and brown the cheese.
Place a piece of chicken on each semolina roll, garnish with Parmesan and torn basil leaves and serve.