Chicken Parmesan

Chicken Parmesan is one of my all time favorite comfort foods. Crispy breaded chicken breast smothered in homemade marina sauce with fresh Italian herbs and loaded with melted cheeses - makes me hungry every time I think about. It's a classic dish that appears on just about every Italian themed restaurant in the country. Chicken Parm is just as easy to make in your own kitchen as it is to get in your car and go out an order it off a menu. Add a side of fresh pasta and some crispy Italian bread and you've got a dinner that sure to be a crowd pleaser. The beauty of this dish is that it's great for a weeknight meal, great movie night dinner, and it's also impressive enough to cook up for that special someone for a romantic dinner for two.

4-6 servings
For the Sauce
2 tablespoons of olive oil
1 medium sized onion - chopped
4 cloves of grated garlic

About ½ of dry red wine (Merlot or Cabernet Sauvignon)

16oz can of diced Tomatoes
16oz can of Crushed Tomatoes
16oz can of Tomato Sauce

3 tablespoons of tomato paste

1 teaspoon of sugar

8 Leaves of Fresh Basil
5 leaves of Fresh Oregano

pinch of red pepper flakes
1 bay leaf
Kosher Salt and Black Pepper
One pound of your favorite pasta

For the Chicken
Olive Oil
Salt and pepper

4 Boneless and Skinless Chicken Breasts
All Purpose flour
Seasoned Panko Bread Crumbs
2 Eggs
Fresh Basil
3/4 pound of Mozzarella Cheese shredded
Parmesan Cheese

Take a large sauce pan and coat the bottom with olive oil, it's about 2 tablespoons, and bring it to a medium heat. Add the chopped onion and gently saute' them for about 10 minutes until the become tender and slightly translucent. At this point, add the garlic and stir together quickly and cook for no more than a minute.

Pour the wine into the pan and stir together for about 3 minutes until liquid begins to reduce. Pour in the tomato sauce, can of diced, can of crushed tomatoes, the fresh herbs, red pepper flakes, sugar, and bay leaf and stir to combine. Turn to heat to low and allow the sauce to simmer for at least 30 minutes.

To prepare the chicken place them on a cutting board lined with wax paper. Season both sides with some salt and pepper and place another sheet of wax paper over top. Using a meat mallet or a rolling pin, pound the chicken out until they're about a half inch thick. Pre heat oven to 400 and fill a large pot with salted water and begin to bring to a boil for your pasta.

In 3 separate dishes - pour some flour in one, a beaten egg with a little milk in another, and some seasoned Panko bread crumbs in another. Heat a large skillet over medium heat with about 2 tablespoons of olive oil in the bottom. Dredge the chicken in the flour first, then the egg, and finally into the panko bread crumbs. Once the pan is hot, place the chicken into the oil and cook just until the breading becomes golden brown on each side. It should take about 5 minutes or so. The chicken will finish cooking in the oven.

Once all the chicken has been browned, spread a little bit of our sauce on the bottom or a baking pan (enough sauce to coat the bottom). Place all the chicken in the pan and cover each breast with a scoop of sauce. Chiffonade some fresh basil and sprinkle over top of the sauce and finally top with some of the shredded mozzarella and parmesan cheese. Bake the chicken for about 15 minutes until the cheese is melted and bubbly. Serve along side your pasta and dinner is served!!