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Chicken Parmesan

JessicaJessica Estes

A classic dish for the whole family to enjoy.

servings:Makes 4 servings
prep time:
30 min
total time:
1 hr

Ingredients

  • 1/4 cup Extra Virgin Olive Oil + 3 tbls
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives (or regular black olives)
  • 1/2 bunch fresh basil leaves
  • 2 (28 oz) cans whole, peeled tomatoes, drained and hand crushed
  • pinch sugar
  • kosher salt and fresh ground black pepper
  • 4 skinless, boneless chicken breasts (about 1 1/2 lbs.)
  • 1/2 cup flour
  • 2 large eggs, lightly beaten
  • 1 tbls water
  • 1 cup dried bread crumbs
  • fresh ground parmesan
  • 1 lb spaghetti

directions

Cook pasta as directed. Coat saute pan with EVOO over medium heat. Add onion, garlic and bay leaves and cook for 5 minutes. Add olives and some basil. Add tomatoes then cook and stir for about 15 minutes. Season with sugar, salt and pepper. Lower heat, cover and keep warm. Preheat oven to 450 degrees F. Lay chicken breasts side by side and lay plastic wrap over them. Pound chicken until 1/2 inch thick. Set three dishes out for a dredging station. Dish one: flour, salt and pepper. Dish two: eggs and water. Dish three: crumbs, Parmesan, salt and pepper. Heat 3 tbls of EVOO over medium-high heat in a large skillet. Dredge chicken though each dish and fully coat in each dish. Fry for 4 minutes on each side. Ladle tomato sauce over chicken and serve on or with spaghetti.

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