Ingredients

• 4 boneless, skinless chicken breasts, split in half lengthwise
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 2 cups finely ground bread crumbs (if using panko, pulverize in a food processor before breading the chicken)
• avocado oil
• 8 large fresh basil leaves
• 2–3 cups of your favorite tomato sauce
• 8 ounces shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions

Preheat the Convection Steam Oven to 445°F in the Convection Steam Mode.

Cut your chicken in half lengthwise.

Season the eight pieces of chicken lightly with Kosher salt and freshly ground black pepper.

Dredge each piece of chicken in the flour, shaking off the excess, then dip in the beaten eggs. Finally, coat each piece evenly with the finely ground bread crumbs, and place the chicken on the insert rack above the enameled tray for the Wolf Convection Steam Oven. Do a light spray of avocado oil on the chicken.

When the oven is fully preheated, place the tray in rack position #2. Set the Duration function for 7 minutes. When the time is up, slide the tray with the chicken out of the oven using the glide racks. Top each piece with some of the tomato sauce, mozzarella, basil leaf and then then place a large basil leaf on each piece. Cover first with the mozzarella, then with the Parmesan cheese.

Return the tray to the oven and select Yes when prompted to continue with a subsequent step. Choose the Convection Steam Mode and press start.

The oven will continue to bake the chicken for an additional 5 minutes to heat the sauce and melt the cheeses. Remove from the oven immediately when the Duration is complete and serve with a side of freshly cooked pasta and a simple green vegetable or salad.