This is a series of kid friendly dinners. It is well past time getting at least the boys to eat what we eat. Of course this means we have to adapt. I have to be flexible in what I cook.
First make the sauce. You can use jarred if you want, but this was pretty easy.
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- one 28 oz can of crushed tomatoes
- one small onion grated
- two cloves garlic
- couple tbsp herbs - used oregano and basil
- tsp kosher salt
- tsp sugar
1. Heat some olive oil in skillet or saucepan over medium high heat
2. Sauté the onion for a few mins until soft
3. Add crushed garlic and sauté 30 sec or so until fragrant
4. Add in tomato, salt, herbs, and sugar
5. Bring to simmer and then just simmer while you make chicken
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- four chicken breasts
- half cup or so bread crumbs
- cup grated parmesan
- 3 eggs beaten
- some fresh mozzarella about the size of a small orange
1. Split chicken breasts lengthwise parallel to board
2. Season with salt
3. In one shallow bowl put breadcrumbs and half Parmesan
4. In a second bowl put eggs
5. Heat oven to 400
6. Heat large skillet with olive oil to medium high
7. Working in batches, dredge chicken in eggs (let excess drip off) then in breadcrumb mixture. Shake off excess then cook on each side in a nonstick skillet until a deep brown. It is ok if not quite cooked through.
8. Put 2/3 sauce in bottom of 9x13 Pyrex
9. As you finish chicken overlap in dish like shingles on a roof
10.Cover chicken with rest of sauce, slices of mozz, and rest of Parmesan
11.Cook uncovered in oven for about 20-25 minutes until cheese in brown in several spots
Yum!
