Wow. Chicken Parmesan tonight. Really tasty. I tried a new recipe. I defrosted six boneless skinless chicken breasts and pounded them flat in a Ziploc bag with kosher salt and Sicilian seasoning. I made a sauce with 1 quart of homemade spaghetti sauce and 1 large can of whole tomatoes. To this I added about 1/2 teaspoon red pepper flakes, some roasted garlic chips, about 2 teaspoons Sicilian seasoning and some fire roasted dried tomatoes. Whip up a couple eggs with a fork and dredge the seasoned chicken breasts through the egg. In another bowl mix up 1 cup bread crumbs (I used Japanese Panko) and 1/2 cup Parmesan cheese and a pinch of kosher salt. Coat your egged chicken breasts with this mixture and brown in a olive oil coated pan, 4 minutes per side. Coat the bottom of a 9 x 13 pan with the tomato sauce mixture, add the crispy browned chicken breasts, add a good dusting of Parmesan cheese, cover breasts with the rest of the tomato sauce and top with mozzarella cheese. Bake at 400 degrees for 15-20 minutes or until the cheese starts to brown. Serve with spaghetti noodles, garlic bread and a colorful garden salad. Super yummy and you won't know that you weren't at Ciatti's, except you will have a pile of money in your checking account. This makes me smile...
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