2 chicken breasts
1 cup italian bread crumbs
1/8 cup parmesan cheese
1 egg, beaten
salt and pepper
1 can crushed chunky tomatoes
1/2 yellow onion, chopped
3 cloves garlic, chopped
1 cup mozzarella cheese
1 cup fresh basil, chopped
Polenta served in a tube, cut into slices and fried for 3 minutes in 1 T. olive oil.
Start by beating the chicken into a flat piece, about 1/4-1/2 inch thick. I lay down a large piece of wax paper, then plastic wrap. Lay the chicken on the plastic wrap, then cover it with another piece of plastic wrap and then hit it into a thinner piece of meat. Meanwhile, get out two separate plates. Place the beaten egg in one and the italian bread crumbs and parmesan cheese in the other.
Get out a large skillet, and cover the bottom in about 1-2 T. olive oil. Heat the pan on medium high. Prepare the chicken for the pan, by covering the chicken in the egg and then laying it in the bread crumbs to coat it on each side. Lay the chicken into the large skillet and brown on each side, about 2 minutes on each side. After it is browned, lay chicken in a shallow casserole dish. Preheat the oven to 350 degrees.
Make the sauce in a small pot. In 1 T. olive oil, add onions and garlic. Cook for 3-5 minutes or until tender. Add can of tomato sauce. Place about 1/2 c. of mozzarella cheese over the chicken. Top with 1/2 of the basil and then 1/2 of the sauce. Finish with the remaining mozzarella cheese.
Place dish in the oven for 20 minutes. When finished, top with remaining fresh basil and serve over a bed of greens. Add polenta and top with some of the leftover sauce.