Cook Time: 1 hour
Chicken½ cup seasoned flour
1 cup breadcrumbs
½ cup Parmesan cheese
2 tablespoons chopped parsley
3 eggs, beaten with 1 tablespoon water
6 boneless chicken breasts, pounded lightly
2 cups Uncle Steve's Marinara Sauce
12 ounces fresh mozzarella cheese, sliced
Marinara Sauce2 – 28 ounces cans of Cento Italian Style Peeled Tomatoes
¼ cups extra virgin olive oil
¼ cups finely minced onion
4 garlic cloves, minced
2 teaspoons of salt
4 tablespoons Bionaturae Organic Tomato Paste
1 cup water
Big pinch of Simply Organic Dried Oregano
10 leaves of basil torn into small pieces
¼ teaspoon black pepper
PREPARATION1. Preheat oven to 375˚.
2. Set three bowls: first with flour; second with beaten egg mixture; and third with mixture of breadcrumbs, Parmesan and chopped parsley.
3. Bread chicken breast by dredging in the flour. Then, dip into egg mixture. Finally, roll in breadcrumbs.
4. Fry in shallow sauté pan until golden brown, then place into baking dish.
5. Top with marinara sauce and fresh mozzarella and bake until cheese melts. Serve with Marinara Sauce*.
Heat olive oil in a large saucepan. Add onion, garlic and tomato paste and cook for two minutes (do not brown onion/garlic mixture).
Add water, then crushed tomatoes, oregano, salt, pepper and torn basil. Turn heat to low and cook at least 1 hour.