Jill Bidens Chicken Parm

By cserumga

Ingredients

• 2 tablespoons EVOO, plus more for frying
• 1 onion, finely chopped
• 6 cloves garlic
• 6 14 ounce cans cherry tomatoes
• 1 bunch fresh basil, roughly chopped
• salt and pepper
• 3 eggs
• 1/4 cup milk
• 3 cups seasoned italian breadcrumbs
• 1 1/2 cups grated parmesan
• 4 cups grated mozzarella
• 5 pounds skinless, boneless chicken breasts, pounded 1/4-inch thick

Details

Servings 12
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 350 degrees . In a large pot, heat 2 tbsp. EVOO over medium heat. Add the onion and garlic; cook for 5 minutes. Add 2 cans of tomatoes. Strain the remaining 4 cans; add the tomatoes to the pot. Using a wooden spoon, break up some of the tomatoes; simmer for 20 minutes. Turn off the heat, discard the garlic and add the basil; season.

In a shallow bowl, whisk the eggs and milk. In a large, shallow dish, mix the breadcrumbs with 1/2 cup each parmesan and mozzarella. Coat the chicken in the egg mixture; transfer to the breadcrumbs, turning to coat.

In a large skillet, heat 2 tbsp. EVOO over medium heat. Cook the chicken in batches until golden on both sides, about 5 minutes total. (Wipe out the skillet and add more EVOO as needed.) Drain on paper towels.