My Chicken Parmigiana With Homemade Pasta Sauce

READY IN: 4hrs 30mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pasta Sauce:
  • In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
  • Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
  • Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
  • Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
  • Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
  • Prepare chicken parmigiana:
  • Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
  • Dip chicken into egg mixture, then into bread crumbs.
  • Heat oil until very hot and brown chicken on both sides.
  • Remove chicken to shallow baking dish and pour excess oil from pan.
  • Pour sauce over chicken and sprinkle with parmesan cheese.
  • Cover and bake 30 minutes at 350 degrees F.
  • Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
  • Serve with a side of angel hair pasta topped with the spaghetti sauce.
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