- 2-3 chicken breasts, halved
- 2 cups breadcrumbs
- 3/4 cup Parmesan grated
- 1 tablespoon garlic powder
- 2 eggs, beaten
- vegetable oil (for pan-frying)
- 2 teaspoons salt,
- 1 cup onion, finely chopped
- 2 tbs garlic,
- 2 cups tomato sauce
- 2 tbs tomato paste
- 1 tsp Italian seasoning
- fresh parsley, chopped
- 5 slices mozzarella cheese • 1 tbs chopped parsley,
Preheat oven to 425 F.
Slice each chicken breast carefully in half lengthwise. Place each half in a freezer bag. Carefully flatten with a rolling pin to about 1⁄2-inch thick. . Pat dry completely with a paper towel and season. Set aside for at least 10 minutes. Whisk together breadcrumbs, 3/4 cup of Parmesan, garlic powder and 1 tsp salt. Set aside. Add beaten eggs into another dish.
Dip both sides of each chicken breast into the eggs to coat them, then dip it into the breadcrumb mixture.
Heat oil in a non stick pan over medium-high heat for 2 minutes. Pan fry the chicken breasts for about 4-5 min. on each side until golden and crispy. Set aside on a plate.
Remove all but 2 tbs of the hot oil in the pan. Add onions and sauté for 2 minutes until soft and tender. Add garlic and sauté for another 2 minutes.
Add tomato sauce, tomato paste, Italian seasoning, parsley, and salt. Mix well and bring the sauce to a simmer. Turn to low heat and simmer for 5 minutes. Remove from heat and transfer sauce into a bowl.
In the same pan, or in a baking dish, evenly spread 1⁄2 cup of the sauce on the bottom. Place the chicken breasts spaced evenly apart over the sauce.
Cover each breast with 1⁄4 cup sauce, and top each breast with a slice of mozzarella and 1 tbs Parmesan. Sprinkle finely chopped parsley on top.
Bake in the preheated oven at 425F for 15-20 minutes until golden brown. Serve with spaghetti and garnish with more parsley on top.