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1 28oz can of stewed tomatoes

⅓ cup of tomato paste

5 tablespoons of minced parsley

4 cloves of garlic minced

2 teaspoons of dried oregano

½-1 tablespoon of coarse black pepper

Salt to taste

⅓ cup of finely chopped onion

½ cup of white wine (get a really dry one)

1 large boneless/skinless chicken breast

1 ball of fresh mozzarella (not sliced)

5-6 table spoons of olive oil

2 eggs

1 Carton of Panko

A cup or so of all purpose flower

Grated Pecorino Romano Cheese

Any pasta

Parm to top

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Sauce:

1. Premade the sauce

2. I put the stewed tomatoes, tomato paste, parsley, garlic, oregano in a blender and mix it up.

3. In a decent sized sauce pan add the olive oil and put on medium heat.

4. Add the finely chopped onions and cook until just barely translucent.

5. Once this is achieved add your blended mixture to the pan along with the white wine.

6. Reduce heat and allow to simmer for about 30 minutes. Stir every now and then and add your salt and pepper through out.

7. This usually gives me about 2 34oz mason jars of sauce.

   Chicken:

8. Preheat oven to 450. Take one large boneless/skinless chicken breast. With a sharp knife cut it in half the length of the entire breast. Put a piece of chicken between two pieces of parchment paper. Then with the flat side of a meat tenderizer or a rolling pin, flatten it out until it’s about ½ inch thick. Do it for each piece.

9. Then take some all purpose flower and rub it on both pieces of chicken. Just a light dusting will work.

10. In a bowl, crack two eggs and beat them together. On a plate add 1 and a half cups of panko bread crumbs and half a cup of grated Pecorino Romano cheese. I then add a few teaspoons of smoked paprika and pepper. Mix well to combine.

11. Take your lightly dusted chicken breast and place it dip it into the eggs until fully coated. Then place in your panko mixture. Make sure it’s coated fully. Do it for each piece of chicken.

12. Place it on a baking sheet for 15-20 minutes (to allow for the next steps to be done without feeling rushed).

13. While you’re waiting on this slice the mozzarella into ¼ inch slices and set aside. Wash the baking sheet so it can be used later..

14. Also during this time, start to cook your pasta (½lb worth)

15. In a nonstick frying pan pour 1 cup of olive oil. Place on medium heat. Wait until the oil is hot. (This is the part I always mess up on. I’m terrible at frying things).

16. Place one piece of chicken into the pan and fry for about 60-90 seconds on each side (should be golden brown when you flip it). Do this for each piece. Place back on the baking sheet.

17. Add your marinara on top of each piece. Leave a border around the outside of the chicken. Place two pieces of your mozzarella on each piece of chicken and place in oven.

18. Mix pasta with half of the sauce you make and let simmer.

19. When the cheese starts to bubble and get golden brown spots remove. While it’s still hot, grate fresh parm on top of it.

Plate both and enjoy.