Cut the chicken breast in half and pound each piece thin and even so it cooks quickly and evenly.
2
Pat the chicken dry with paper towels so the egg wash will adhere properly.
3
Dredge the chicken in seasoned flour, then dip in the seasoned egg wash, and coat with the seasoned panko, shaking off any excess.
4
Heat oil to about 365°F and fry the breaded chicken until golden brown and crispy on both sides, then drain.
5
Warm the marinara sauce in a pan, stir in Frank's hot sauce to taste, creating a spicy buffalo-style tomato sauce.
6
Turn off the heat and stir in butter to keep the sauce emulsified and smooth, preventing the butter from separating.
7
Place the fried chicken on a baking tray, top with the buffalo tomato sauce, sprinkle with mozzarella, and add a bit of blue cheese if desired.
8
Bake in a preheated 375°F oven just until the cheese melts, then remove.
9
Meanwhile, trim and peel the broccolini stems, blanch in boiling water to desired doneness, then shock in ice water to keep the color and texture.
10
In a pan, quickly sauté garlic and sun-dried tomatoes in garlic-infused olive oil, add the blanched broccolini to warm through, and season with salt and pepper.
11
Plate the baked buffalo chicken parmesan alongside the sautéed broccolini, drizzle with a little olive oil and garnish with sun-dried tomatoes, then serve.
PrimedTableBETA
