- 2 lbs. (907g) Boneless Chicken Breast
- 2 Cups (14 oz.) Marinara Sauce
- 2 oz. (57g) Parmesan Cheese (Freshly Shredded)
- 4 oz. (113g) Mozzarella Cheese
- 2 Eggs
- All-Purpose Flour
- Italian Bread Crumbs
- Vegetable Oil
- Salt, Black Pepper, Dried Oregano, Dried Basil
For the marinara:
- 28 oz. (794 g) Crushed Tomatoes
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. Olive Oil
- 1 Small Onion
- 2 Garlic Cloves
- Oregano, Basil, Ground Chili Pepper
- Slice the chicken into thin steak.
- Pound your sliced chicken between two parchment paper and with mallet.
- Whisk two eggs and add salt, black pepper, and dried oregano together in a bowl.
- Dip the slices of chickens into flour evenly, then dip into the egg mixture and cover with bread crumbs.
- Fry the chicken breast with vegetable oil.
- Cover a bake-ware with your marinara sauce.
- Lay the chicken breast over the marinara sauce to create a layer.
- Garnish with dried basil.
- Cover with a layer of mozzarella and Parmesan cheese.
- Preheat your oven to 350F (177C) and bake for 20 minutes.
For the marinara:
- Fry one small (minced) onion with one tablespoon of olive oil until translucent.
- Mash two garlic cloves in another pot.
- Add crushed basil, dried oregano, and ground chili pepper. (half tbsp. of each) or as preferred, stir and, continue frying for around two more minutes.
- Add your crushed tomatoes to the pot, and continue to stir well.
- Cover the pot with leave a spot to allow the steam to escape.
- Simmer for around forty minutes over low heat until the mixture is thickened.
- Add one tbsp of unsalted butter butter in the mixture, stir until melted. Continue to simmer for five more minutes.
- Add one tablespoon of balsamic vinegar, turn the heat off and stir thoroughly.
- Allow your prepared marinara cool down.