Ingredients:

3 tablespoons butter

½ cup Italian panko crispy bread crumbs

½ cup shredded parmesan cheese

1 package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces, patted dry

¼ teaspoon salt

4 cloves garlic, finely chopped

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes

1 ½ cups organic tomato basil pasta sauce

1 ½ cups shredded mozzarella cheese

2 tablespoons thinly shredded fresh basil leaves

Directions:

1. Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.

2. Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.

3. Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.

4. Sprinkle with bread crumb mixture. Top with basil.

Bon Appetit!