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On medium heat, melt the butter in a saucepan. Add the minced garlic and cook for 1 minute.
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Stir in the flour. Cook until the mixture comes together and the floury taste is gone. This will take about 2 minutes.
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Add the crushed tomatoes and cook until the sauce thickens. This will take about 10 minutes. Set the sauce aside to come to room temperature.
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Preheat the oven to 400 degrees Fahrenheit.
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In a bowl, combine the mayonnaise, eggs, salt, onion powder, garlic powder, and pepper.
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In another dish, combine the flour, Parmesan cheese, dried parsley, and dried basil.
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Dip each chicken piece in the egg mixture. This will add the stickiness to keep the bread crumbs on.
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Drag your chicken piece in the bread crumb/parmesan mixture. Make sure both sides are covered well. Repeat with each of the chicken pieces.
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Put your chicken pieces on a baking rack on top of a baking tray. This will ensure even cooking. I like to cover the tray with foil for earlier cleanup.
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Bake in a preheated oven at 400 degrees for about 25 minutes. Remove from the oven. All to sit for 8-10 minutes before putting the other ingredients on.
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Ladle the tomato sauce on each piece of chicken.
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Add the fresh mozzarella on top of the tomato sauce.
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Return to the oven and bake until the cheese starts to be melty. This will take about 18 to 20 minutes.
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Garnish with some fresh basil leaves if desired.