Cheesy Prosciutto Chicken Milanese

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap.

Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce.

Thinly slice mozzarella.

Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes. Cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.

In a shallow bowl, combine panko, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), a pinch of salt, and pepper. (Save remaining Tuscan Heat Spice for another use.)

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Season all over with salt and pepper.

Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture until fully coated on both sides. TIP: For less mess, use tongs to dip and transfer.

Heat a ⅓-inch layer of oil in pan used for tomatoes over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown to quickly.) Transfer to a paper-towel-lined plate. 

Top chicken with mozzarella slices; transfer to a baking sheet. Bake on top rack until cheese is melted and bubbly, 3-5 minutes.

While chicken bakes, in a large bowl, combine arugula, tomatoes, 1 TBSP balsamic glaze (2 TBSP for 4 servings), and a small drizzle of olive oil. Taste and season with salt and pepper; toss to combine.

Divide chicken and arugula salad between plates. Tear prosciutto into bite-size pieces and arrange over chicken. Drizzle chicken with remaining balsamic glaze if you like. Serve.