Chicken Parmesan

For the tomato sauce:
Heat the oil in a large stock pot over medium heat. Then saute all of the vegetables in the oil for a few minutes, until they start to soften. Add the bay leaves and saute for 10 minutes on medium heat. Add in the tomatoes, salt, pepper, coriander, basil, oregano, turmeric, and sugar. Cook on medium-low heat until the sauce has the consistency of spaghetti sauce (1-3 hours).

For the chicken:
Preheat the oven to 350 F.

In a bowl combine the breadcrumbs, 1 sprig of rosemary (first remove the leaves from the stem, discard stem, and mince the leaves), thyme, and Parmesan cheese.

In another bowl lightly beat the eggs.

In a third bowl combine the flour, salt, and pepper.

Toss the chicken in the flour mixture; then dip into the eggs. Next, coat with the breadcrumb mixture before placing in a lightly greased baking dish. Repeat for all of the chicken slices, placing them in a single layer. Drizzle olive oil over the chicken; bake at 350 F for 20 minutes.

Put it all together! When the chicken is baked, take it out of the oven and adjust the oven temperature to 500 F. Pour the tomato sauce evenly all over the chicken. Top with the mozzarella and Parmesan cheeses and add the second sprig of rosemary (leaves only, optional) on top. Bake until the cheeses melt and are lightly browned (10-15 minutes). Serve with pasta or bread.

Notes: This recipe makes for great leftovers. However, you can easily half the amount of chicken; just adjust the amount of breadcrumbs, eggs, and flour accordingly.

Recipe for chicken adapted from No Recipes.