Chicken Parmesan

By Rhonda7447

Ingredients

• 1/4 cup + 3 T extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/4 cup Kalamata olives - pitted
• 1/2 bunch fresh basil leaves
• 2 (28oz) cans whole peeled tomatoes - drained and hand crushed
• pinch of sugar, kosher salt, freshly ground pepper
• 4 skinless, boneless chicken breasts (about 1 1/2lbs)
• 1/2 cup flour
• 2 large eggs - lightly beaten
• 1 T water
• 1 cup dried bread crumbs
• 1 (8oz) fresh mozzarella - water drained
• Freshly grated Parmesan
• 1 1lb spaghetti noodles - cooked al dente

Details

Adapted from readysettrek.com

Preparation

Step 1

Coat sauté pan with olive oil over medium high heat. Add onions, garlic and bay leaves and cook for 5 minutes. Add olives and some of the torn basil. Carefully add tomatoes and cook and stir until the liquid is cooked down and sauce is thick (15 minutes); season with sugar, salt & pepper. Lower heat and keep warm. Preheat oven to 450 degrees.
Pat chicken breasts side by side on cutting board and lay plastic wrap over them. Pound the chicken with flat mallet until 1/2 inch thick. Put flour in bow and season with salt & pepper. In a wide bowl, combine the eggs and water and beat until frothy. Put bread crumbs on plate and season with salt & pepper.
Heat 3 T olive oil over medium high flame in large oven proof skillet. Light dredge both sides of the chicken cutlets in seasoned flour and dip them in egg wash to coat completely letting the excess drip off then dredge in the bread crumbs. When oil is hot, add cutlets and fry for 4 minutes on each side until golden brown and crusty, turning once.
Ladle the tomato, olive sauce over the chicken and sprinkle with Mozzarella, Parmesan and basil. Bake for 15 minutes or until cheese is bubbly. Serve hot with spaghetti.