The way that this originated is that I couldn't find an existing recipe that I liked, so I took parts of several different recipes and melded them together into a new one. Then I realized that it needed more than just a usual spaghetti sauce recipe, so I worked on that too.
When cooking the sauce, if you use wine in it I suggest a red wine. White wine's flavor will be washed out by the spices and tomatoes. All the alcohol will be cooked out of any wine that you use.
Chicken Parmesan
Boneless, skinless chicken breasts
2 large eggs
½ tablespoon (TBSP) milk
1 TBSP butter (divided)
2/3 fresh grated parmesan cheese
8 oz. mozzarella cheese
about 4 TBSP olive oil for frying
½ cup flour
1½ cup breadcrumbs (unseasoned)
2 TBSP parsley flakes
2 TBSP basil
2 TBSP oregano
½ teaspoon (tsp) onion powder
¼ tsp garlic powder
¼ tsp paprika
salt and pepper
Flatten chicken breasts between two sheets of wax paper, using the side of a meat mallet.
On one wax paper lined plate, mix flour, salt and pepper.
On another mix breadcrumbs, parsley, basil, oregano, onion powder, garlic powder, paprika, and 2 TBSP parmesan cheese.
In a wide bowl, mix eggs and milk (beat lightly).
Dip chicken into flour mix, then egg mix, then breadcrumb mix. Coat every piece thoroughly with each mix. Refrigerate coated chicken about 30 minutes for coating to adhere.
Preheat oven to 400 degrees F.
While oven heats, start heating water for pasta. Cook pasta according to package directions
.
Make sauce (see bottom of post)
Heat olive oil and butter over medium heat in large skillet.
When oil is hot, pan fry chicken about 2 minutes per side or until nicely (golden) brown.
Drain chicken on paper towel lined plate. Pat dry with more paper towels
.
Pour thin layer of heated sauce in bottom of 9 inch by 13 inch glass baking dish.
Place chicken in dish, cover with ½ remaining sauce.
Cover chicken with remaining grated parmesan cheese and then with mozzarella slices.
Cook uncovered in preheated oven for about 10 minutes. You want the cheese melted, the sauce bubbling and the chicken cooked through. Then turn on broiler and ‘brown’ cheese (about 2 minutes).
Serve with pasta, rest of sauce and grate more parmesan to top.
Sauce (may want to double) (All herbs I used were dried ones, adjust quantities to your personal taste)
Two 6 oz. cans tomato paste
12 oz. water. (use paste cans to measure)
one 8 oz. can tomato sauce
tsp black pepper
tsp salt
tsp basil
tsp oregano
tsp onion powder
tsp garlic powder
4 to 8 oz. sliced mushroom
6 oz. sliced black olives
add wine to the sauce to taste
(if you wish to grate some Romano cheese and add to the sauce to taste, it makes it even better).
Combine in sauce pan and heat to a slow simmer.
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