Chicken Parmesan

Ingredients


4 boneless skinless chicken breasts, pounded to ¼ inch
1 c. plain breadcrumbs
2/3 c. Cello Parmesan, grated, divided
½ c. all-purpose flour
½ tsp. ground black pepper
1 tsp. salt, divided
2 lg. eggs, lightly beaten
6 Tbsp. extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28oz) San Marzano tomatoes, undrained
¼ c. chopped fresh basil
2 Tbsp. chopped fresh oregano
½ c. shredded mozzarella cheese



Directions:



Heat oven to 375° F.
In a shallow plate, combine breadcrumbs, ¼ c. Cello Parmesan, salt and pepper.
In 3 steps: coat each chicken breast first in flour, shaking off any excess, then into the lightly beaten egg, then into the seasoned bread crumbs and cheese. Place prepared chicken on a plate.
In a large oven proof sauté pan, heat 4 Tbsp. oil over medium heat. Add the chicken to the pan and cook until golden about 4-5 minutes on each side. Remove the chicken and keep warm.
In the same skillet, add remaining 2 Tbsp. of oil and cook onion and garlic for 3 minutes, stirring occasionally. Add tomatoes, basil and oregano. Cook until bubbly, breaking up tomatoes and stirring occasionally.
Place chicken breasts over sauce until partially submerged. Sprinkle mozzarella cheese and remaining Cello Parmesan. Transfer pan to preheated oven.
Bake 20-25 min. or until cheese is deep golden brown. If desired, serve with a side of pasta or a salad.