Chicken Parmesan and Semi-Homemade Tomato Sauce

Last night I made chicken parmesan with tomato sauce. Let me tell you it was GREAT!! It was fairly easy to make - it has a lot going on it it, but it was still fairly easy to keep track of. One suggestion is to get everything you can ready before hand. The whole chopping and cutting things up slows me down all of the time and is probably the most frustrating process of cooking, so if you can just prep beforehand! 

Here is what you will need:



  • 1/4 cup extra virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, minced
  • 2 bay leaves
  • 1/2 bunch basil leaves
  • 2 (28 ounce) cans whole peeled tomatoes - I didn't drain the tomatoes, but you can... then just hand crush them
  • pinch of sugar
  • salt and black pepper
  • 4 skinless, boneless chicken breasts
  • 1/2 cup all purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1/2 cup dried bread crumbs
  • mozzarella cheese
  • freshly grated parmesan
  • 1 pound pasta, cooked
  • coat a saute pan with olive oil and place over medium heat
  • when oil gets hazy, add the onions, garlic and bay leaves; cook and stir for 5 minutes until fragrant and soft
  • add the basil and tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, approximately 20 minutes. Then season with sugar, salt and pepper
  • lower the heat, cover and keep warm
Preheat oven to 450 degrees F
  • get the ingredients together for the chicken so you have an assembly line
  • put the chicken breasts in a zip lock bag and pound the chicken breasts with a flat meat mallet until they are 1/2 inch thick
  • put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly
  • in a wide bowl, combine the eggs and water, beat until frothy
  • put the bread crumbs on a plate, season with salt and pepper

  • Heat 3 tablespoons of olive oil over medium high heat in a large oven proof skillet
  • lightly dredge both sides of the chicken in the seasoned flour, then dip them in eggs to coat completely, letting the excess drip off, then dredge in the bread crumbs
  • when the oil is hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once
    • make sure to keep an eye on these bad boys! they can get very crispy pretty quickly... unfortunately one of my little chicken cutlets got pretty browned on one side, but I saved the rest!! If you have to turn them more than once and before the 4 minute mark, please do so!!
  • Ladle tomato sauce over the chicken, sprinkle with cheese
  • bake the chicken for 15 minutes or until the cheese is bubbly
  • serve hot with spaghetti 

This was such an incredible creation! Nick even said it has made it to his top 5 list!! Woohoo!! The chicken comes out warm, juicy and cheesy. It's even better with a semi homemade tomato basil sauce and angel hair pasta - you really cannot go wrong with this meal!! It makes A LOT; either be prepared to eat a ton of food or be prepared to have this for two different meals. It's well worth eating it the next day - this is definitely not a meal you will be tired of the day after, I promise!!

Until next time, happy creating!