Happy Sunday! I have a new recipe for you that’s perfect for meal prep or a comforting Sunday supper.

Think of it as a kinda-sorta deconstructed baked chicken parmigiana. Instead of breading the chicken, I make a fried basil panko topping which gives you a similar cheesy crunchiness. The sauce is beyond simple, too. I’m still on my balsamic vinegar kick, so I add that to the sauce with sun-dried tomatoes, shallot, garlic, and crushed red pepper. The chicken bakes right in the sauce, and then it’s topped with mozzarella and broiled.

Finish it up by tossing the sauce with the cooked pasta and scattering the fried basil panko on top.

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