Chicken Parmesan

• 1/4 cup extra-virgin olive oil, plus 3 tbsp
• 6 garlic cloves, minced
• 1/2 bunch fresh basil leaves
• 2 (28 oz) cans whole peeled tomatoes, drained and hand-crushed
• 2 tsp sugar
• Kosher salt & freshly ground black pepper
• 4 skinless, boneless, chicken breast (about 1 1/2 lbs)
• 2 large eggs, lightly beaten
• 1 tbsp water
• 1 cup dried bread crumbs
• 1 (8 oz)ball fresh mozz, water drained
• Freshly grated parmesan
• 1 lb spaghetti pasta, cooked al dente

1. Coat a saute pan with olive oil and place over med heat.
2. when the oil gets hazy, add the garlic; cook and stir for 5 mins until fragrant and soft.
3. Add some hand torn basil.
4. Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 mins; season with sugar, salt and pepper.
5. Lower the heat, cover, and keep warm.
6. Preheat the oven to 450 degrees F.
7. Get the ingredients together for the chicken so you have a little assembly line.
8. Put the chicken breasts side by side on the cutting board and lay a piece of plastic wrap over them.
9. Pound the chicken breasts with a flat meat mallet, until they are about 1/2 inch thick.
10. In a wide bowl combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
11. Heat 3 tbsp of olive oil over med-high flame in a large oven-proof skillet. Dip them in the egg wash to coat completely, letting the excess drip off, then dredge in bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 mins on each side until golden and crusty, turning once.
12. Ladle the tomato-oil sauce over the chicken and sprinkle with the mozz, parmesan, and basil. Bake the chicken parmesan for 15 mins or until the cheese is bubbly. Serve hot with spaghetti.

extravirgin olive oil, garlic, fresh basil, tomatoes, sugar, kosher salt, skinless, eggs, water, bread crumbs, fresh mozz, parmesan, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-parmesan-1259264 (may not work)