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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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It looks like a lot of work, but it's so good. Ingredients:
1/4 cup extra virgin olive oil, plus |
3 tablespoons extra virgin olive oil, divided |
2 garlic cloves, minced |
2 bay leaves |
1/2 cup kalamata olive, pitted (optional) |
1/2 bunch fresh basil |
2 (28 ounce) cans peeled whole tomatoes, drained and hand crushed |
1 pinch sugar |
kosher salt |
fresh ground black pepper |
4 boneless skinless chicken breasts |
1/2 cup flour |
2 large eggs, beaten |
1 tablespoon water |
1 cup dried breadcrumbs |
8 ounces fresh buffalo mozzarella, water drained |
fresh grated parmesan cheese |
1 lb spaghetti, cooked al dente |
Directions:
1. Sauce: coat sauce pan with olive oil and place over medium heat.
2. When oil gets hazy, add onions, garlic and bay leaves cook and stir for 5 minutes, until soft.
3. Add olives and some hand torn basil.
4. Add tomatoes.
5. Cook and stir until the liquid cooked down and sauce is thick, about 15 minutes.
6. Season with sugar, salt and pepper.
7. Lower the heat and keep warm.
8. Chicken: Pound chicken breasts with mallet until about 1/2-inch thick.
9. Put the flour and a salt and pepper in a shallow bowl.
10. In another bowl, combine eggs and water; beat until frothy.
11. Place bread crumbs and salt and pepper in another bowl.
12. Heat 3 tablespoons olive oil over medium heat in large oven-proof skillet.
13. Place chicken in flour mixture coating both sides, then dip in egg/water mixture, both side then coat in bread crumbs, both sides.
14. When oil in nice and hot, add chicken.
15. Fry for 4 minutes on each side until golden, turning once.
16. Ladle the tomato sauce over the chicken and sprinkle with mozzarella, Parmesan and fresh basil.
17. Bake in 350°F oven for 15 minutes or until cheese is bubbly.
18. Serve hot with spaghetti.
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