Chicken Parmigan
Ingredients
- 1 can crushed or pureed Tomato
- 2 tbsp tomato paste or sundried tomato
- 2 cloves garlic
- 1 small onion
- oregano, parsley, salt, pepper, thyme to taste
- 4-6 boneless skinless chicken breasts cleaned of fat
- milk
- plain flour
- eggs
- Italian style bread crumbs
- Parmesan cheese
- shredded mozzerella
- Pasta of choice
Instructions
Begin sauce by emptying ingredients into a med. pot. Chop garlic and onion very fine before adding. Add all spices except salt and pepper. Add those last so you can see how much it needs. Allow to simmer on the back burner Rinse chicken and dip in milk. Dredge it with flour and dip it in beaten egg. Dredge it through bread crumbs coating it well. Put in a med-hot pan with olive oil. Cook only a little on each side and finish in the oven at 375F for 15-20min or until juices are clear. Top with a spoonful of sauce spread over the chicken then with as much of a mix of the parmesan and mozzarella cheese as you want. Put it under the broiler until the cheese melts and is maybe a little brown on top. Serve with your favorite pasta
