Ingredients
- 2 pounds thin cut chicken breast, cutlets
- Salt and pepper
- Extra-virgin olive oil, for drizzling, plus 2 tablespoons
- 3 to 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 small yellow skinned onion, finely chopped
- 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
- 1 cup, 20 leaves, fresh basil leaves, shredded or torn
- 1/2 cup Parmigiano-Reggiano
- 1/2 pound smoked mozzarella, thinly sliced