This is one of America's favorite Italian dishes. In Italy, they make it with veal.
Lee's Kitchen Tips:
You may wonder what the difference is between marinara sauce and tomato sauce.
Marinara sauce is a tomato sauce without any meat. Tomato sauce can be flavored with pancetta and then removed.
You can buy canned crushed tomatoes to use in place of whole tomatoes.
Marinara Sauce
3 T olive oil
1 medium yellow onion, diced
2 (28-oz) cans whole peeled Italian tomatoes, preferably San Marzano style
½ t red pepper flakes
4 cloves garlic, pressed or minced
½ cup dry white wine
1 t granulated sugar
Sea salt and freshly ground black pepper
¼ cup chopped fresh basil
Heat olive oil in a saucepan over medium-low heat.
Add the onion and sauté for 10 minutes, stirring occasionally.
While the onions are cooking, pour the tomatoes in a bowl and hand-crush them, removing any hard center cores, and set aside.
Alternatively, use an immersion blender to chop the tomatoes.
Add the red pepper flakes and garlic to the saucepan and sauté another minute or two.
Pour the crushed tomatoes into the saucepan and cook, uncovered for 30 minutes, while you prepare the Chicken.
Chicken
2 boneless chicken breasts
½ cup all-purpose flour
Sea salt and freshly ground black pepper
1 large egg
1 T water
1 cup seasoned dry breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese, divided
¼ cup avocado oil
8 oz freshly grated or torn mozzarella cheese
2 T thinly sliced fresh basil
Preheat oven to 400 degrees F.
Cut each chicken breast in half lengthwise. Now you will have 4 thiner chicken breasts.
In a Shallow Bowl, add the flour and season to taste with salt and pepper.
In another shallow bowl, add the egg and water and whisk with a fork to combine.
In a third shallow bowl, mix together the breadcrumbs, panko, and ½ cup of the Parmigiano cheese.
Set aside on a large plate or pizza pan.
Spray a baking sheet with non-stick cooking spray and set aside.
Heat oil in a large non-stick skillet over medium-high heat.
Dredge each chicken breast into the seasoned flour, then dip into the beaten eggs and finally into the breadcrumb mixture. Set aside on the same large plate or pizza pan.
Cook chicken 4-5 minutes on each side, until golden brown.
Place chicken on prepared baking sheet, top each with a couple of tablespoons of tomato sauce. Top each breast with 2-3 slices of mozzarella cheese and about 2 tablespoons of Parmigiano cheese.
Bake in the oven for 18-20 minutes, until cheese is bubbling and the chicken is completely cooked through.
Serve with spaghetti and a green salad.
Serves 2 to 4
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
