In a sauce pan add the 1/2 TBSP oil and onions and cook over medium heat about 2 to 3 minutes. Add the garlic and stir for about 10 seconds or until fragrant. Stir in the tomato puree, oregano, basil, salt, pepper and red pepper flakes. Turn heat to low and simmer about 30 minutes stirring occasionally.
Pound the chicken breasts to an even 1/2 inch thickness. Season with salt and pepper and set aside.
Preheat the oven to 400 F. Place a wire rack on a sheet pan lined with foil and set aside.
In a shallow bowl beat the egg. In another shallow bowl mix the bread crumbs with the parsley and parmesan.
Dip the chicken into the egg and coat evenly. Place the chicken in the bread crumbs and press to adhere, make sure to coat both sides.
Begin boiling your water for your pasta. Heat the 3/4 cup oil over medium-high in a large saute pan until shimmering.
Fry the chicken in the oil about 3 to 4 minutes per side. Place cooked chicken on the wire rack.
Spoon 2 TBSP of the sauce on each chicken breast and then top with the mozzarella cheese.
Bake chicken in the oven for 8 to 10 minutes or until cheese is melted. Cook your pasta and serve with the chicken and remaining sauce.
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