Chicken Parm!

Ingredients

1/4 cup EVOO, plus 3 more

1 small onion (half large onion) diced

2-3 (depending on size), minced

2 bay leaves, cracked in half

1/2 lb chopped meat

1/2 bunch fresh basil, hand torn

1 (28 oz) can whole tomatoes

S&P

tablespoon dried oregano

teaspoon dried thyme

4 skinless, boneless chicken breasts

1 cup flour

2 jumbo eggs

2 teaspoons hot sauce

1 cup bread crumbs

1 tablespoon fresh rosemary finely chopped

1/4 cup fresh grated parmesan, plus 3 tablespoons

1 1/2 cups shredded mozzarella cheese

Directions

Take each piece of chicken (one at a time) put in a gallon ziplock bag and pound out until they are about 1/2'' thick.

Heat the 3 tablespoons of EVOO in a medium sauce pot on medium-high heat. Add the onions, garlic and bay leaves and cook for 5 minutes. Season with S&P. Add the chopped meat and brown for about 3 more minutes. Add hand torn basil and cook for an additional 2 minutes. Gently add the can of crushed tomatoes. Take a potato masher to the tomatoes. Then add the thyme and oregano. Bring to a simmer and then reduce to medium low, cover.

While the sauce is simmering take 3 pie tins - 1 for the flour, 1 for the eggs and hot sauce, and 1 for the breadcrumbs, rosemary (now I use less than a tablespoon because I have a rosemary bush in the back yard...it is very intense) and 1/4 cup of the parm.

Take the chicken and dredge in flour then dip in egg mixture and then coat in the breadcrumb mixture. Be sure to let the excess egg drip of the chicken.

Heat the remainder of the EVOO in a large skillet. Once hot, add the first 2 cutlets. Cook 4 minutes on each side. Repeat the process with the other two.

Preheat oven to 450 degrees.

Spray a baking dish with canola oil spray. Ladle some of the sauce simmering into the bottom of the baking dish just to cover. When chicken is done put into the baking dish. Ladle more of the sauce over chicken. Then top with mozzarella and 3 tablespoons of parm.

Bake for 15 minutes. Let rest 5 minutes before serving.