Chicken Parmesan

In a bowl, add 1/2 cup of tomato sauce, 1/2 cup of buttermilk, 2 tablespoons of chili oil, 1 teaspoon of red pepper flakes, 2 cloves of garlic smashed, and 1/4 teaspoon of salt.

Thinly slice the chicken. Nothing has to be perfect, just cut thin strips and it will be amazing.

Allow the chicken to marinate at least 30 minutes but as long as 24 hours.

Prepare your cheeses by grating fresh Parmigiano-Reggiano, and mozzarella.

Take the basil, roll it up like a cigar, and then thinly slice the basil into ribbons.

Once the chicken has marinated, turn the stove on medium heat and let the pan heat up. Once heated, add a very small amount of oil to the pan, I suggest getting a paper towel and using it to spread the oil around the pan. You do not need a lot of oil because there is oil in the marinade and buttermilk also has fat in it which will also act as oil in the pan.

Allow the chicken to cook on the first side for 4-5 minutes before flipping and then cook the other side for an additional 2-3 minutes.

Once the chicken is cooked, add the 6 tablespoons of tomato sauce, all of the Parmigiano-Reggiano, and all of the mozzarella to the pan. Allow all the cheese to melt and mix everything together.

Right before taking the chicken out of the pan, add all the basil and let the heat just kiss the basil. This will make the basil very aromatic!

Once the chicken is done and basil is aromatic, add the chicken to your bread of choice and enjoy!