Chicken Parmigiana

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• ½ cup vegetable oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato sauce
• 1 sprig basil
• ½ cup freshly grated parmesan cheese
• 4 ounces mozzarella cheese
• ¼ cup fresh parsley, chopped
• ½ pound thin linguine, cooked (I use whole wheat)

Directions:

Pound chicken until 1-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in breadcrumbs.

Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.

Preheat oven to 350°F.

Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil and bring to simmer for 10 minutes. Remove the basil.

Place chicken in the sauce. Sprinkle the parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.

Serve with linguine, and garnish with parsley.