Sheet Pan Chicken Parmesan

PREHEAT oven to 400°F. Place the Reynolds Kitchens^® Unbleached Parchment Paper on a large baking tray.

HEAT 3 tablespoons olive oil and butter over medium heat in a skillet. Add garlic and panko and toast until light golden, stirring frequently. Remove to a shallow bowl to cool.

COMBINE remaining 1 tablespoon olive oil, tomatoes, shallots, Italian seasoning, red pepper flakes and 1/4 teaspoon each of salt and pepper in a medium bowl. Mix well.

SEASON each chicken breast with salt and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, then coat in prepared panko and place on pan. BAKE 8 minutes.

Place tomato mixture onto pan around chicken breasts. Bake 5 minutes. Add a mozzarella slice to each breast and bake 10 minutes more, or until chicken is fully cooked. Add basil and serve.