Chicken Parmesan

Marinara Sauce
1/4 cup extra-virgin olive oil
3 to 4 cloves of garlic; chopped
1 small onion; chopped fine
2 (28 ounces) cans crushed tomatoes; use quality brand
2 (6 ounces) cans tomato paste
1½ to 2 cups water; use to rinse the tomato can
4 or 5 fresh basil leaves
1/2 cup chopped fresh parsley
Salt and pepper to taste

1/2 teaspoon sugar; optional (Sometimes I will add a little diced carrots to the garlic and onions to add just the right sweetness to the sauce.)

In a large saucepan, add the oil, garlic, and onions. Cook on medium heat until garlic and onions are soft or lightly browned. Add crushed tomatoes, tomato paste, and water. Cook on medium to medium-high uncovered for 20 minutes. Add the basil, parsley, salt and pepper to taste, and 1/2 teaspoon sugar (optional). Simmer for 10 to 12 more minutes. Yield: 3 quarts | Recipe by Chef Bo

3 large eggs
1 tablespoon garlic; minced
2 tablespoons parsley
1/2 teaspoon basil
3 tablespoons Parmesan cheese; grated
Salt and pepper to taste
6 (5 ounce) chicken breasts; lightly pounded
1 cup flour; salt and peppered to taste
3 cups Italian seasoned breadcrumbs
3/4 cup mixed vegetable oil and olive oil for frying
4 to 6 cups marinara
1/3 cup Parmesan for first baking

For Topping
8 ounces mozzarella; shredded
1/3 cup Parmesan cheese
1 tablespoon fresh parsley; chopped

Preheat oven 350 degrees.

For the chicken: Beat together (I like to beat my egg mixtures; it helps to blend all the flavors) eggs, garlic, parsley, basil, cheese, salt, and pepper in a bowl. Place the flour and breadcrumbs for coating in separate containers. Coat each breast with seasoned flour. Dip chicken into the egg mixture, making sure to evenly coat each breast with the egg. Add the chicken into the breadcrumb mixture, pressing breasts to help evenly coat, making sure the chicken is completely coated with the breading. Heat oil in a large skillet over medium heat. It is best to brown slowly on both sides, never on high heat — this helps the chicken to be tender. Fry chicken for 3 to 4 minutes on each side until about 75% done or until lightly golden on each side. Do not overcook. Cover the bottom of a baking dish with sauce (that will allow all 6 breasts to lie flat) and sprinkle with Parmesan. Place chicken in the baking dish side by side, cover with sauce, and sprinkle with more Parmesan. Bake uncovered for 25 minutes. While the chicken is baking, mix the last three topping ingredients together. When the chicken comes out, turn on the broiler. Top the chicken with the mozzarella mix, and melt under the broiler or bake until the cheese is melted. I like the broiler. Do not walk away and let it burn.

Yield: 6 servings | Recipe by Chef Bo