This Chicken Parmesan is the BEST, my husband begs me to make it all the time. The sauce is made from scratch with fresh tomatoes, onion, garlic, and spices. It is so much better than anything you can buy in a can or jar. It simmers for an hour giving the spices and seasonings time to blend. This recipe rivals the Chicken Parmesan on the menu at an Italian restaurant. It is that good!
- 7-8 garden tomatoes if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes
- 1/2 tsp salt
- 1 dash pepper
- 4 cloves garlic finely chopped
- 1 yellow onion diced
- 2 Tbsp. dried basil
- 1 tsp. dried oregano
- 2 Tbsp. dried parsley flakes
- 1/2 tsp. sugar
- salt and pepper to taste
- 1 can tomato sauce small
If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside.
Heat a little vegetable oil in a large skillet and saute onion and garlic.
When onions are clear, add the smashed tomatoes.
Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer.
Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers.
Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
About 20 minutes prior to serving, put chicken in a Ziplock bag and add beaten egg and garlic.
Smash all the air out of the bag, seal tightly, then work the chicken around a little bit so it is covered in egg.
On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper.
Heat some oil on medium heat in another large skillet.
Remove chicken from egg mixture and press into the bread crumbs.
When covered in bread crumbs, add the chicken to the oil. Brown on each side.
Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente.
Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted.
Layer on individual plates: spaghetti, sauce, then chicken.