1/4 cup + 3 Tbl Olive oil, separated
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil
2 (28 oz) cans whole peeled tomatoes, drained and hand crushed
Pinch of sugar
Kosher salt
Fresh ground pepper
4 skinless, boneless chicken breasts (approx 1.5 lbs)
1/2 c flour
2 large eggs, slightly beaten
1 Tbl water
1 cup dried bread crumbs
1 (8 oz) ball fresh mozzarella, water drained and sliced
Freshly grated Parmesan cheese
1 lb spaghetti, cooked as desired
~Preheat oven to 450
~Coat a saute pan with 1/4 cup olive oil and place over medium heat. Add onions, garlic and bay leaves; cook and stir for 5 minutes. Add basil, stir. Add tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower heat, cover and keep warm
~Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken with a flat meat mallet, until they are about 1/2″ 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 Tbl olive oil over medium-high flame.
~Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash to coat completely, letting 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. Place in 9×13 lightly greased pan
~Ladle the tomato sauce over the chicken, add slice of mozzarella to each piece. Sprinkle with Parmesan cheese and basil.
~Bake for 20 – 30 minutes, or until chicken juices run clear.
~Serve with hot spaghetti noodles
