Chicken Parmesan

• SAUCE
• 2 T olive oil
• 2 garlic cloves (minced)
• salt & pepper
• 1/4 t dried oregano
• Pinch dry pepper flakes
• 28 oz crushed tomatoes
• 1/4 t sugar
• 2 T coarsely chopped basil
• CHICKEN
• 2 8 oz chicken breasts, half horiz and pounded 1 /4 thick
• 1 t kosher salt
• 2 oz whole milk mozz shredded
• 2 oz fontina shredded
• 1 egg
• 1 T flour
• 1-1/2 oz parm grated
• 1/2 C panko
• 1/2 t garlic powder
• 1/4 t dried oregano
• 1/4 t pepper
• 1/3 C veg oil
• 1/4 C torn basil
• CHICKEN

1. SAUCE
2. Heat 1 T oil in med saucepan. Add garlic, 3/4 T salt, oregano, pepper flakes. Stir for 30 seconds.
3. Add sugar & tomatoes, increase to high & bring to simmer. Reduce heat & simmer for 20 min. Off heat stir in basil & 1 T oil, season with S & P. Keep warm.
4. CHICKEN
5. Sprinkle chicken with 1/8 salt all sides and rest for 20 min.
6. Combine mozz & fontina in bowl.
7. Adjust broiler to 4 inches from heat and turn on.
8. Whisk egg & flour in pie pan.
9. Combine parm, panko, garlic powder, oregano & pepper in shallow dish.
10. Pat chicken dry.
11. Dredge chicken in egg, coat with panko.
12. Heat veg oil in 10: non-stick skillet. cook chicken 1-1/2 to 2 minutes without moving them. Turn & cook for 1-1/2 to 2 minutes. Tranfer to paper towel.
13. Place chicken on rimmed baking sheet and cover with cheese. Broil 2 to 4 minutes. Top with 2 T sauce. Sprinkle with basil and serve additional sauce on side. Also serve with pasta.

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Taken from www.epicurious.com/recipes/member/views/chicken-parmesan-51919601 (may not work)