Chicken Parmesan

Ingredients

• 8 4-6 oz chicken thighs boneless skinless
• 1 cup Panko bread crumbs
• 1 sprig Fresh rosemary minced
• 3 sprigs thyme-fresh minced
• 1/4 cup parmigiano-reggiano grated
• 1/4 cup flour all purpose
• 1 large egg
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Extra virgin olive oil
• 4 cloves garlic minced
• 1 large onion minced
• 28 ounces tomatoes whole stewed
• 3 tablespoons tomato paste
• 2 teaspoons Dried oregano
• 1 teaspoon Basil
• 1 teaspoon Kosher Salt
• 1 teaspoon black pepper
• 1/2 cup Mozzarella grated
• 16 ounces Spaghetti
• 1 bunch flat leaf parsley

Instructions

1. preheat oven to 350 deg.
2. place a cooling rack on top of a baking sheet
3. In a large bowl, combine the panko, rosemary, thyme, and parmigiano reggiano
4. In a separate bowl, beat the egg until well blended
5. pound the chicken flat between 2 pieces of parchment paper until about 1/2“ thick or desired thickness
6. generously coat the chicken with salt and pepper on both sides, then dust with flour to coat evenly.
7. dip the chicken in the egg, coat it well with the egg mixture, then dip it in the bread crumb mix. make sure to coat it well. press down on the chicken a lil to make sure of an even coat.
8. place the chicken on the wire rack and drizzle 2 tablespoons of olive oil evenly over it
9. put the chicken on the middle rack and bake for 20-25 minutes
10. while the chicken is cooking, heat a frying pan over med heat and add the reaming olive oil, garlic, and onions. saute until the onions are clear.
11. add the stewed tomatoes, tomato paste, basil, and dried oregano. then salt and pepper to taste. break up the tomatoes into small pieces. simmer until no longer watery
12. after removing the chicken, turn up the heat to 500.
13. pour the sauce into a casserole dish, then top with the chicken. sprinkle with mozzarella and more Parmesan.
14. bake until cheese turns golden brown
15. boil spaghetti and toss with olive oil.
16. serve the chicken Parmesan on a bed of pasta, with a sprinkle of parsley.