Butterfly the chicken breasts and pat them dry and bring them to room temperature

dredge them in this order: (shake off excess between each dip)

flour (wondra)

egg wash

breadcrumb mixture

Set aside the breaded chicken on a plate and begin the sauce.

In a skillet with high sides add butter, olive oil, and vegetable oil to a pan and bring to medium/medium high heat. Brown the chicken on both sides until a golden crust forms. Don't move the chicken around! Just let it go for about 5 minutes each side.

Set the chicken aside on a plate and mop up any excess oil leaving about 2-3 tbsp. of fats in the pan.

At medium heat add the garlic and crushed red pepper. Sauté until golden. Only takes a minute or so.

Deglaze the pan with vodka. Let the alcohol burn out a couple minutes.

Add the leftover sauce into the pan and mix.

Add the heavy cream and bring the contents of the pan to a boil then lower to a simmer. Simmer 5 minutes & add salt and pepper if needed.

In a casserole or baking dish assemble the dish in this order:

sauce (just enough to cover the bottom of the pan.

chicken

more sauce (make it as saucy as you like)

Pecorino Romano cheese

Mozzarella

ripped basil and chopped parsley

Bake in at 400 degrees F. for 30 minutes or until the cheese is browned and the sauce is bubbly! Make IT!