Chicken Parmigiana

Chicken Parmigiana with Homemade Marinara Sauce

Serves 2.

The Mr. loves chicken parmigiana, so this was an easy decision when I was planning his special meal. He raved about it throughout the entire meal, which, as the cook, is the best compliment you can get. The homemade sauce makes it that. much. better.

Homemade marinara sauce (recipe below)

Spaghetti, cooked to package directions

2 boneless, skinless chicken breasts (about 1 lb.)
1/4 c. flour
1 egg
1/2 Panera Asaigo Cheese bagel
1/4 c. Parmesan cheese
1 t. Italian seasoning
3 T. olive oil
1/2 c. shredded mozzarella cheese

Marinara sauce:

1/2 onion, chopped
2 cloves garlic, minced
1 T. olive oil
1 vine-ripened tomato, chopped

1 can (28 oz.) stewed tomatoes
1 small can tomato paste
1 t. dried oregano
1 t. dried parsley
1 t. salt
1/2 t. crushed red pepper flakes
1/4 t. ground black pepper
1 T. sugar

Make marinara sauce by first sauteing onion, garlic and tomato in olive oil over medium heat in a saucepan (this will later hold all of the sauce, so choose size wisely). After onions have become soft, add stewed tomatoes, tomato paste, and spices (except sugar) to the saucepan. Using a potato masher, mash until sauce is chunky and at desired consistency (if you prefer a smoother sauce, food process stewed tomatoes, tomato paste, and spices BEFORE adding to the saucepan). Add sugar, and let simmer to allow flavors to combine.

Meanwhile, make chicken parmigiana by first flattening chicken breasts between plastic wrap. Chicken should be no more than 1/3" thick. Place bagel in a food processor and process into crumbs. Into three separate shallow containers, place flour, beaten egg, and breadcrumb/parmesan cheese/seasoning mixture. Dredge chicken in flour, then egg, and then breadcrumb mixture.
Heat olive oil in a skillet over medium-high heat. When pan is very hot, add chicken to skillet and cook for approximately 10 minutes until golden brown, flipping halfway through.

Prepare baking pan by layering half of marinara sauce, top with chicken, more sauce, and mozzarella cheese. Bake at 400 degrees until cheese is melted and dish is bubbly.
Serve with spaghetti.