Chicken Parmesan With Homemade Tomato Sauce

Yields: 4-5 servings
Time: 1 hour

Ingredients

For the Sauce:

• 2 tablespoons olive oil

• ½ yellow onion, chopped

• 3-4 cloves garlic, minced

• 15 oz can tomato sauce

• 15 oz can diced tomatoes

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon red pepper flakes

• ½ teaspoon sugar

• 1 tablespoon unsalted butter

For the Chicken:

• 1.5 pounds thinly sliced chicken breast

• ⅓ cup flour

• 1 cup plain breadcrumbs

• 2 eggs

• 2 tablespoons water

• ½ cup fresh grated Parmesan cheese

• 2-3 tablespoons unsalted butter

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Garlic powder, to taste

• Italian seasoning, to taste

• 1 tablespoon Italian herbs

For the Pasta:

• 9 oz spaghetti

Instructions

1. Prepare the Sauce:

   • Preheat the oven to 400°F (200°C).

   • In a sauce pot, heat olive oil over medium heat. Add chopped onions and cook, stirring occasionally, until soft (about 5-7 minutes).

   • Add minced garlic and stir until fragrant (about 30 seconds).

   • Stir in the tomato sauce and diced tomatoes. Add salt, black pepper, oregano, basil, red pepper flakes, and sugar. Mix well.

   • Stir in the butter until melted. Bring to a simmer, then reduce heat to low and let simmer until ready to serve. Taste and adjust seasonings as needed.

2. Prepare the Chicken:

   • In a bowl, whisk together the eggs and 2 tablespoons of water to make the egg wash.

   • Place breadcrumbs in a separate bowl. Spread the flour on a plate.

   • Add Italian herbs, a dash of Italian seasoning, and additional seasonings (salt, pepper, garlic powder) to the breadcrumbs and flour.

   • Mix the grated Parmesan into the breadcrumbs.

   • Season the chicken breasts on both sides with salt, pepper, and your choice of additional seasonings.

3. Cook the Chicken:

   • Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat.

   • Dredge each piece of chicken in flour, shaking off excess, then dip into the egg wash, and coat with the breadcrumb mixture, pressing the crumbs onto both sides.

   • Add the coated chicken to the heated skillet and cook, turning until both sides are browned and crispy.

   • Add 2-3 tablespoons of butter around the chicken in the skillet to help crisp the coating.

   • Sprinkle mozzarella cheese on top of each chicken piece, then carefully transfer to the preheated oven. Bake for 10 minutes or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).

4. Cook the Pasta:

   • While the chicken is baking, bring a pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

5. Serve:

   • Remove the chicken from the oven. Serve on top of the cooked spaghetti and spoon the sauce over the chicken. Top with additional grated Parmesan cheese.

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