Rather than pounding thin chicken breasts though, my mother uses more flavorful boneless skinless chicken thighs. She adds plenty of fresh basil to the marinara tomato sauce. Tastes great served with pasta for a chicken marinara pasta dish. So good! Comfort food at its best.
2 tablespoons extra virgin olive oil 3 shallots, peeled, finely chopped 4 cloves garlic, finely chopped (about 4 teaspoons) 1 (28-ounce) can crushed tomatoes 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes 1/2 cup chopped fresh basil
Chicken:
3/4 cup breadcrumbs 3/4 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 large eggs, beaten 9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half 4 tablespoons extra virgin olive oil 3/4 cup grated mozzarella cheese
Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside. Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Bake for 10 minutes at 350°F, or microwave on high heat for 10-20 seconds, just until the cheese has melted.
