Chicken Parmigiana with Spaghetti and Salad

Prep: The chicken will be flattened, so you'll just need to dip it in the egg and bread crumbs, and pan fry it. Then assemble the chicken, sauce, and cheese in a pan per directions below to bake. Cook pasta during the last few minutes of baking so you can serve the chicken over pasta.

Italian Tomato Sauce (makes about 4 cups)

1 Tbsp olive oil

1/2 of a large onion, chopped

2 large cloves garlic, finely chopped

2 cans (16 oz each) diced tomatoes with juices

1 can (8 oz) tomato sauce

2 tsp dried basil leaves (or 2 Tbsp fresh)

1 tsp dried oregano leaves (or 1 Tbsp fresh)

1/4 tsp pepper

Heat oil and saute onion and garlic for 2 minutes. Stir in remaining ingredients. Heat to boiling, then reduce to low. Simmer 45 minutes.

Chicken Parmigiana

2 cups Italian Tomato Sauce (there will be extra that you can use for pasta/leftovers)

1 large egg

2 Tbsp water

2/3 cup dry bread crumbs

1/3 cup grated parmesan cheese

2 lbs boneless, skinless chicken breasts (about 4)

1/4 cup olive oil

2 cups shredded mozzarella cheese

Prepare Italian Tomato Sauce. Heat oven to 350. Flatten chicken between plastic wrap or waxed paper with a meat mallet to 1/4 inch thickness. Mix egg and water. Mix bread crumbs and parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture. Heat oil over medium heat in large skillet. Cook chicken pieces in batches, about 2 1/2 minutes each side, until light brown. Place 1/2 of chicken in 9x13 pan, overlapping pieces slightly. Spoon 1/2 of sauce over pieces and sprinkle with 1 cup mozzarella. Repeat with remaining chicken, sauce and cheese. Bake uncovered about 25 minutes, or until sauce is bubbly and cheese is light brown.