Chicken sauce

ingredients:

-2 large eggs

-1 tablespoon minced garlic

-2 tablespoons chopped fresh parsley

-salt and pepper

3 large chicken breasts cut in half horizontally to make 6 fillets -3 large chicken breasts cut in half horizontally to make 6 fillets

-1 cup bread crumbs

-1/2 cup bread crumbs

-1/2 cup freshly grated Parmesan cheese

-1 teaspoon garlic or onion powder

-1/2 cup olive oil for frying.

For the sauce:

-1 tablespoon olive oil

-1 large onion, chopped

-2 teaspoons minced garlic

-14 ounces (400 g) tomato puree (Passata)

-salt and pepper to taste

-1 teaspoon of dried Italian herbs

-1 teaspoon sugar (optional)

For the topping:

-8 ounces (250 g) sliced or shredded mozzarella cheese.

-1/3 cup freshly grated Parmesan cheese

-2 tablespoons fresh chopped basil or parsley.

Procedure:

Chicken:

Preheat oven 430°F | 220°C. Lightly grease baking sheet (or baking dish) with nonstick cooking spray; set aside.

Whisk eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken to egg, turning to evenly coat each fillet in mixture. Cover with plastic wrap and marinate for at least 15 minutes (or overnight if time permits for a deeper flavor).

When the chicken is ready to cook, mix the bread crumbs, Parmesan cheese and garlic powder in a separate shallow bowl. Dip the chicken in the bread crumb mixture to coat evenly.

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden brown and crispy (about 4-5 minutes per side).

Place chicken in the prepared baking dish/pan and coat each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and approximately 2 tablespoons of Parmesan cheese. Sprinkle with basil or parsley.

Bake for 15-20 minutes, or until cheese is bubbling and melted, and chicken is cooked through.

For the pasta sauce:

Heat the oil in a medium saucepan. Fry the onion until translucent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add tomato puree, salt and pepper to taste, Italian herbs and sugar (if using). Cover with lid over low heat for about 8 minutes, or until sauce thickens slightly. Taste test and adjust salt and pepper, if necessary.