Chicken Parmesan

• Basic Tomato Sauce
• 1/4 c olive oil
• 1 3/4 c chopped onions
• 4 garlic cloves, minced
• 3/4 c grated carrots
• 3 T chopped thyme
• 2 28oz cans tomatoes
• Chicken
• 10 boneless chicken breast halves
• 3 c fresh breadcrumbs
• 2 large eggs
• 1 c flour
• 6 T olive oil
• 3 c grated fresh mozzarella
• 1 1/4 c grated Parmesan
• 1 1/4 c grated Pecorino Romano
• 2 T chopped parsley
• 1 T chopped marjoram

1. Basic Tomato Sauce
2. Heat olive oil. Add onions and garlic. saute until onions are soft, 10 mins. Add carrots and thyme. Saute 5 mins. Add tomatoes with juice. Bring to boil. Simmer until thick, about 1 hour.
3. Chicken
4. Place breasts between 2 sheets of plastic wrap and pound to 1/3 inch thickness. Sprinkle with salt and pepper. Coat checken with flour, then beaten eggs then breadcrumbs. Preheat oven to 350u0b0. Heat 2T oil in skillet. Add chicken and cook about 2 mins per side. Transfer to platter. Spread 1 c sauce over bottom of 15x10x2 inch glass baking dish. Arrange 1 layer of checken over sauce. Spoon 2 cups sauce over. Sprinkle half of cheeses over. Rpeat with remaining chicken, sauce, cheeses. Bake about 20 mins. Sprinkle with parsley and marjoram and serve.

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Taken from www.epicurious.com/recipes/member/views/chicken-parmesan-50000360 (may not work)