Chicken Parmesiana

Chicken Parmesan is so satisfying, not only for the diners, but me as I hear "mmmmmm mmm" from every corner of the table! Really it's such a simple offering but the flavors never seem like you barely just entered, and now left the kitchen in 30 minutes!

Chicken Parmesiana
30 minutes

4-6 Panko Baked Chicken Breasts
        1 1/2-2 cups panko
        salt, pepper
        1/4 tsp garlic powder
        3/4-1 stick melted butter
4-6 Slices mozzarella, or buffalo mozzarella
2-3 cups Simple Tomato Sauce (Recipe Below), or pre-made marinara 
4 tsp Parmesan

Preheat oven to 450 degrees. Mix panko, garlic, salt and pepper. in flat dish. Pat chicken breast dry. Melt butter and dip chicken into butter then panko, pressing panko firmly to adhere. Bake for 30 minutes in oven proof dish or cast iron skillet.

Meanwhile, prepare Simple Tomato Sauce. In the last 5 minutes of baking, spoon sauce over chicken and lay a mozzorella slice on each breast. Sprinkle entire pan with parmesan.  Bake the remaining 5 minutes. Let sit for 5 more uncovered, and serve.

Depending on the season can be served over fresh greens with a lemon vinaigrette, in a toasted hoagy role as one of the best sandwiches out there, or  simply whole grain noodles and the remaining tomato sauce.

Simple Tomato Sauce

        1 jar (25 oz) Eden Crushed Tomatoes
        1/2 onion
        1/2 cup extra-virgin olive oil
        2 cloves garlic, chopped
        Sea salt and freshly ground black pepper
       1/2 tsp dried basil, thyme, and oregano
        2 dried bay leaves

Combine all ingredients in medium size pan. Bring to boil,  reduce heat to medium low. Simmer for 25 minutes at a low boil.