Panko-crusted Chicken Breast

3 tablespoons olive oil

1 medium onion, sliced

4 boneless, skinless chicken breast halves

Salt and pepper

1 cup panko

½ cup Parmesan, grated

2 tablespoons parsley, chopped

½ cup all-purpose flour

2 large eggs, beaten

Olive oil

1 tomato, sliced

2 portobello mushrooms, sliced

4 slices mozzarella

Heat oven to 400 degrees.

Heat olive oil in skillet on low, saute onions about 30 minutes or until golden brown.

In the meantime, season chicken with salt and pepper.

Combine panko, Parmesan and parsley. Dredge chicken in flour, dip in eggs and coat in panko mixture. Over medium heat brown chicken on both sides with a little olive oil, about 2 to 3 minutes.

Place on baking sheet lined with parchment. Top each breast with caramelized onions, slice of tomato, a few slices of portobellos and a slice of mozzarella. Bake 15 minutes.

Serves four.