Ingredients:
4-5 boneless, skinless chicken breasts (about 1 1/2 lbs.)
1/4 c. olive oil (+ 3 Tbsp. oilive or veg. oil for frying)
1 med. onion, chopped
2 cloves garlic, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-oz.) whole peeled tomatoes, drained and crushed
pinch of sugar, salt, and pepper
1/2 c. all-purpose flour
2 eggs, beaten
1 Tbsp. water
1 c. bread crumbs
8 oz. mozzarella cheese
4 oz. grated parmesan cheese
1 lb. spaghetti, cooked
Instructions:
1. Heat olive oil in lg. saucepan. Saute onion, garlic, and bay leaves until onions are soft.
2. Add basil and tomatoes. Cook and stir until liquid is cooked down and sauce is thick, about 15 minutes. Season with sugar, salt, and pepper. Cover and keep warm over low heat.
3. Meanwhile, make "assembly line" for chicken. Put flour in a shallow platter and season with salt & pepper; distribute evenly with a fork. Beat eggs and water in a wide bowl. Put bread crumbs and some parmesan cheese in another platter, and season with salt & pepper.
4. Put chicken breasts in a large baggie (or on a cutting board, covered with plastic warp) and pound with a flat meat mallet until about 1/2" thick.
5. In large oven-proof skillet, heat 3 Tbsp. oil over med.-high heat. Lightly dredge chicken on both sides in the flour, then egg wash (let excess drip off), and then coat in bread crumbs mixture (shake off excess). When oil is hot, cook chicken for 4 minutes on each side, until golden and cooked through.
6. Ladle tomato sauce over chicken and top with parmesan, mozzarella, and basil. Bake chicken at 450 degrees for about 15 minutes, until cheese is bubbly. Serve hot with spaghetti (on the side or over spaghetti).