Melt the butter in a 10-inch skillet over medium heat. Add the panko and stir to coat. Cook 3 to 5 minutes, stirring often, until panko is golden brown.
Immediately remove from the heat and stir in the Parmesan cheese. Set aside.
Season the chicken with the garlic powder and onion powder, then salt and pepper if desired. Heat the oil in a 12-inch skillet over medium-high heat.
Add the chicken and cook for 5 minutes or until browned on both sides (make sure the skillet is hot before adding the chicken to prevent sticking). Add the sauce and heat to a boil.
Reduce heat and simmer 1 minute or until the chicken is no longer pink in the center. (Internal temperature of chicken should reach 165°F.)
Sprinkle with panko and garnish with fresh basil.
Ingredients
1 tablespoon butter
1/2 cup panko
2 tablespoons grated Parmesan cheese
1 1/2 pounds boneless, skinless chicken breast halves (4 small or 2 large, sliced in half horizontally for thinner pieces)
