Chicken Parmesan

Marinara sauce Ingredients:

1 15 ozs can of tomato puree

1 whole carrot

1/8 tsp of each: parsley, basil, salt, pepper

1 tsp olive oil

A pinch of crushed chili pepper

Breaded Chicken Ingredients:

1 lb. of skinless, boneless chicken breasts butterflied

3 large eggs beaten

1 1/2 cups of seasoned breadcrumbs

1 cup of flour

1/4 cup olive oil

Salt and pepper to taste

4 ounces of mozzarella (about 2 cups)

1 cups of freshly grated parmesan

Directions:

Add all the sauce ingredients to a small saucepan.  Bring to a boil on the stove top and turn down to simmer. Cook for 1 hour.

Place the butterflied chicken in between parchment paper and pound with a mallet until about a ¼ inch thick. Using 3 separate bowls, place the flour in one bowl, whisk eggs in the next, and place the seasoned breadcrumbs in the last bowl.

Dredge each piece of chicken in the flour, removing excess flour off and place in the eggs.  Let the excess egg drip off and then place in the breadcrumbs ensuring it is completely covered.  Place on a large plate. Repeat this process for the remaining pieces.

Place the oil in a skillet and brown the breaded chicken on both sides for about 2-3 minutes. Remove to a large foil lined baking sheet with a wire rack on top.  Continue this process until all the breaded chicken is cooked.

Preheat broiler with rack in the up third of the oven.

Spread the marinara sauce evenly over the breaded chicken and top with mozzarella and parmesan cheese.

Broil until cheese is melted and slightly browned; about 3-5 minutes. Slice into strips before serving.