Italian Chicken Parmigiana

Italian Chicken Parmigiana can be served by itself or on a bed of your favorite pasta. You could also mix the tomato sauce with the pasta before serving. The dish is easy to make and it's truly worth all the effort, seriously delicious.

Ingredients for Chicken:

4 chicken breasts, boneless, skinless, slightly pounded (tenderized) 2 cups all-purpose flour 2 large eggs, beaten 2 Tablespoons water 1 cup B-well canola olive oil 1 cup mozzarella, grated ¼ cup Parmesan, grated Fresh basil for garnish Salt and freshly ground black pepper

Ingredients for Sauce:

2 Tablespoons B-well canola olive oil 1 large onion, finely chopped 4 cloves garlic, minced 2 cans tomato puree 1 can crushed tomatoes 1 small can tomato paste 1 cup water 2 bay leaves 1 small bunch Italian parsley Salt and freshly ground pepper

Method:

1. Preheat oven to 200° C.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the flour for a second time. (If you have bread crumbs you could use that also)

3. Divide the 1 cup B-well canola olive oil between 2 large saute pans on high-heat. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.

3. Transfer to a baking tray and top each breast with some tomato sauce, a handful of the mozzarella, salt and pepper, and a tablespoon of Parmesan.

4. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil..

Method for Sauce:

1. Heat B-well canola olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley and bring to a boil.

2.Season, to taste, with salt and pepper. Reduce to low heat and cook until slightly thickened, about 30 minutes. Stir occasionally.

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