This recipe is for those of us who like a lot of tomato sauce on our Chicken Parmesan. It can be easily doubled for double the pleasure.
SAUCE: 2 Tablespoons extra virgin olive oil 1/2 cup diced onion 2 garlic cloves, minced 1/2 teaspoon dried thyme leaves 1 teaspoon basil leaves 1-28 oz. cans whole peeled tomatoes with liquid, coarsely crushed by hand Salt and pepper to taste
Saute onion and garlic in olive oil until onion begins to soften. Add thyme and tomatoes. Bring mixture to a boil, reduce heat and simmer, uncovered, for 30 minutes.
CHICKEN: 4 boneless, skinless chicken breast halves, pounded to 1/2 inch thickness 2 cups fresh breadcrumbs (I use Panko) 2 large eggs 1 cup all purpose flour 1/4 cup(or more) extra virgin olive oil 8 oz. fresh mozzarella, sliced 1/2 cup grated Parmesan cheese 1/2 cup Pecorino Romano cheese(optional)
Preheat oven to 350 degrees. Spread breadcrumbs on a plate and the flour on another plate. Whisk eggs in a medium bowl. Heat the olive oil in a 12 inch oven proof skillet. Coat both sides of the chicken breasts in the flour, then the eggs and then the breadcrumbs. Saute the chicken in the olive oil until brown, about 3 minutes per side. Pour tomato sauce over the chicken and arrange the fresh mozzarella over all and sprinkle the Parmesan and Pecorino Romano if using. Bake until mozzarella cheese is melted, about 20 minutes. ... See MoreSee Less