Chicken Parmesan and Marinara Sauce

Chicken Parmesan

8 chicken tender strips

1 cup flour

3 Eggs

Parmesan cheese

Mozzarella cheese

Extra virgin olive oil

Marinara Sauce(See recipe)

Bread Crumb Mixture

1 ½ - 2 cups Italian bread crumbs

3 cloves garlic, minced

½ cup parmesan cheese, grated

1 pinch crushed red pepper

1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

Salt and Pepper

Instructions:

Preheat the oven to 375 degrees. Start by having 3 shallow dishes or 3 plates, 1 for flour, 1 for eggs, and 1 for bread crumbs. In the flour dish, put in the flour and add salt and pepper. For the eggs, beat together and also add salt and pepper. Mix together the bread crumbs with the listed ingredients in the last dish. Heat a large pan(that can go in the oven, so I use metal) over medium heat. Coat the bottom of the pan with a generous amount of olive oil.  Take the chicken tenders and coat them in the flour, shaking of an excess, dip them in the eggs, again shaking off excess, and cover them with the bread crumbs. Put in the pan and cook 3-4 minutes on the first side, or until golden brown. Flip the tenders and cook for 1-2 minutes. Move the chicken close together as possible in the middle of the pan, cover in sauce, top with mozzarella cheese, and sprinkle parmesan on top. Put in the middle of the oven and bake for 15 minutes.(might have to move it to top rack to finish melting/browning cheese). Serve over spaghetti or angel hair with extra sauce. Serves 4(strips per person). As a side note, I usually start the sauce first, so that is simmering while I do the chicken and pasta. Also, you could use chicken breasts and pound them out, which ever you prefer.

Marinara Sauce

1 onion, diced small

2 shallots, diced small

6 cloves garlic, minced

1 tsp crush

15z can crushed tomatoes

15oz can tomato puree/sauce

2 tbsp. dry vermouth(optional)

2 tbsp. tomato paste

¼ cup chopped fresh basil

1/8 cup chopped fresh parsley

1/3 cup parmesan cheese

½ tbsp. Italian seasoning (I use fresh oregano, thyme, rosemary, and chives, but I have an herb garden; don’t buy all those if you don’t have them already)

Sugar, salt, and pepper

Instructions:

Heat a large pot over medium heat. Put about a tablespoon of olive oil in the pot, then slide in onion, shallots, crushed red pepper, salt, and pepper. Sauté for 4-5 minutes then put in garlic. Cook for another minute or two, until garlic just starts to brown and onions are translucent. Pour in vermouth and scrape up all the brown bits. Then add both cans of tomatoes, and tomato paste, and herbs. Once the sauce begins to simmer, add parmesan cheese, a tsp. sugar, salt(probably about a tsp.), and pepper. After simmering for 10-15 minutes, taste again for salt and pepper. Simmer for 20-30 minutes or when needed.