The recipe below shows how to make an easy chicken Parmesan using fresh boneless, skinless chicken breasts, canned tomatoes and fresh basil.
Prep Time: 25 min.
Cook Time: 40 min.
Ready In: 65 min.
Heat an olive oil coated sautee pan over medium heat. Stir in the onions, bay leaves and garlic and allow to soften for 5 minutes while stirring. Add the olives, canned tomatoes and hand-torn basil leaves. Allow to cook for 15 minutes or until thickened, and season with sugar, salt and pepper. Lower the heat and keep warm for later.
Preheat the oven to 450 F. Cover the chicken with plastic wrap and use a meat mallet to flatten the chicken to about 1/2-inch thick.
Heat 3 tbs. olive oil in a large skillet over medium-high heat.
Add the flour to a shallow pan seasoned with salt and pepper and combine the water and the eggs in a wide bowl, beating until frothy. Place the bread crumbs on a plate.
Dredge each piece of chicken in the flour and then into the egg wash mixture. Allow the excess egg to drip off the chicken before pressing it into the breadcrumbs to coat. Add the chicken to the skillet.
Fry the chicken until golden and crispy, about 4 minutes on each side.
Add the tomato and olive oil sauce to the chicken. Top with fresh basil, Parmesan and mozzarella cheese.
Bake the chicken in the oven for 15 minutes. Serve over cooked spaghetti.