Ingredients:
4 boneless skinless chicken breasts, sliced to make 8 then pounded flat
2 (28 ounce) cans crushed roma tomatoes
parmesan cheese
mozzarella cheese ( shredded)
1 1/2 teaspoons basil
2 teaspoons salt
3 -5 garlic cloves ( minced or crushed)
breadcrumbs
oil
2 eggs, beaten
spaghetti noodles
1 tablespoon olive oil
Directions:
MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
About 1 minute.
Add tomatoes, salt and basil.
Let simmer for about a hour.
CHICKEN: Salt chicken very little.
Mix about 2-3 tablespoons parmesan cheese in the egg.
Dip each breast into egg then dust with bread crumbs.
Fry in skillet in enough oil to coat the skillet.
Be careful not to burn.
Brown on a low to medium heat on both sides until chicken is done.
Cook spaghetti according to directions.
PREHEAT OVEN 375F.
In casserole dish place chicken flat.
Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
Bake until cheese is melted.
Serve over noodles with more sauce.
Garnish with parmesan cheese.
**For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!
Servings: 4-8
Time preparation: 20 min.
Time total: 110 min.