2 chicken breasts
1 garlic clove, minced
½ shallot, minced
1 can tomato sauce
½ cup shredded Parmesan cheese
½ cup shredded Mozzarella cheese
2 cups all-purpose flour
3 eggs, beaten
2 cups breadcrumbs
6 Tablespoons olive oil-split
1 Tablespoon Italian Seasonings
Salt and pepper
8 ounces of cooked spaghetti noodles
Dice the garlic and the shallot and place in a small bowl.
Pound out the chicken breasts to tenderize them and get them all the same thickness. Place on a wax paper lined plate.
Using 1 Tablespoon of the olive oil, sauté the garlic and the shallot in a small sauce pan until fragrant. Add the Italian seasoning and stir well to incorporate the flavors. Add 1 can of tomato sauce and continue to stir until all the ingredients are combined. Turn off heat and set aside.
Set up a dredging station with the flour, beaten eggs, and breadcrumbs. Add salt and pepper to each element of the station. Dip each chicken breast into the flour, eggs, and breadcrumbs until all the chicken is breaded, and then set each breast onto a dry surface.
In a large skillet over medium heat, using the remaining olive oil, fry each chicken breast until both sides are a golden color. Set on a paper towel lined plate and set aside.
On a cookie tray or aluminum pan, add the browned chicken and add a small amount of sauce onto each chicken breast, add a bit of each cheese to each one, then place the pan into a preheated 400-degree oven for 10 minutes, or until the cheese is melted and bubbly.
Remove the chicken from the oven, add a bit of the sauce-covered spaghetti noodles to the plate, top with one piece of the chicken, and serve with garlic toast or a small Caesar salad and enjoy!
The remaining cooked chicken can be kept in the refrigerator in a sealed container and be utilized in the same manner with the sauce at a different time with the same results.