Parmesan Chicken

We make this for My hubby’s Mom and sis the past 2 years for Mother’s Day. It is his mom’s fav.

ingredients

4 garlic cloves, peeled and crushed and chopped (I like a lot, so you may want to only use 2)
1/2 Med. Yellow, Red Onion Chopped
extra-virgin olive oil for Drizzling
1 (28 ounce) can Diced tomatoes
1 Small Can of Tomato Sauce
2 tablespoons of Italian Seasoning
1 Tablespoon Garlic Salt
Salt and freshly ground pepper, to taste
4 large boneless, skinless chicken breasts (6 to 8 ounces each)
3 large eggs
1 Cup All purpose Flour
1 cup dry bread crumbs (I use Panko Bread Crumbs)
8 ounces spaghetti or linguine
Parmesan cheese

1
Start by heating a sauce pan on Med Heat, add 1 tablespoon of Olive Oil, Add Chopped Onions, Cook for a couple of minutes (until Translucent) then add 4 cloves of chopped garlic, Saute for a couple of minutes. Add Tomatoes Chunks, and Tomatoes sauce, Add Italian Seasoning, Garlic Salt, Salt, Pepper. Stir together and Turn heat down to low and add lid and let simmer.
2
Heat a 2nd pot full of water to high heat for Pasta. (don’t forget to salt water) Once water is Heated Throw pasta in until al dente, Drain.
3
Add One cup flour to plate. Add Seasoned Bread crumbs with Garlic salt, Salt, Pepper, Italian Seasoning, and Parmesan cheese to plate. (I just guess on this, to taste)
4
Crack 3 large eggs to bowl beat until well blended
5
dip both sides of each Chicken Breast into Flour 1st, then Egg, Then Coat each side in bread crumbs. Set aside until all breast are coated with flour, egg, Crumbs
6
Heat Large Skillet to med High heat and coat bottom of pan with Olive oil. Add Chicken, cook until Cooked all the way through or internal Temp is 165° to 170°F. (don’t keep turning chicken as it dries out. Turn twice at the most, each side).
7
Check Marinara sauce one last time to make sure its blended and warmed up.
8
When Chicken is cooked, Dish out desired pasta and chicken breast and top with marinara sauce and sprinkle Parmesan cheese on top.