Serve this fresh take on a classic with crispy fried polenta and sautéed julienned zucchini with lots of fresh garlic. Pan-fry the chicken in olive oil if you’d like a crispier coating.
Heat oven to 425˚F. Heat oil in a large skillet over medium heat. Add onion, fennel, garlic, and fennel seeds. Sauté 10 minutes or until tender and lightly browned.
Break up tomatoes with fingers and add with juices to the skillet, along with rosemary and pepper. Simmer 10 minutes or until sauce is thickened.
Meanwhile, place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound chicken lightly until an even thickness. Remove plastic wrap.
In a shallow dish lightly beat eggs with a fork. In another shallow dish mix cornmeal, ¼ cup shredded Parmesan, and garlic powder.
Dip chicken into egg, then dredge in cornmeal mixture until well coated. Place on a parchment-lined baking sheet. Bake for about 12 minutes or until no longer pink in center. Cook to internal temp of 165°F.
Top chicken breasts with mozzarella and remaining Parmesan. Bake 3 minutes or until cheese is melted. Serve chicken with warm sauce.