Who doesn’t love Chicken Parm?! Fresh mozzarella and a quick tomato sauce make this a dinner favorite.  I love fresh mozzarella in so many dishes. It’s creamy consistency is divine. I also love making my own sauces. A little saucey obsession! This sauce is simple and does not need to simmer for hours. It’s a pretty basic flavor profile and works well with the breaded chicken.

Preheat the oven to 450 degrees F.  Mix together in a small bowl one egg and a few tablespoons of water. In another dish mix together breadcrumbs, garlic powder, and basil. Line cookie sheet with foil. Spray heavily the pan with coconut oil cooking spray. Season chicken with salt and pepper. Batter chicken with egg mixture and then bread crumb mixture. Place on pan. Bake chicken for 10 minutes, flip, and continue to bake for another 10 minutes.

While chicken is baking- cook pasta according to package.

In sauce pan- add about 2 tbsp of olive oil. Dice half of a yellow onion and add to pan. Begin to sweat the onion until translucent. Slice heirloom tomatoes in half.

Add balsamic vinegar and tomatoes.  Continue to cook. Slowly add in some of the chicken stock. Season with salt and pepper. Reduce the stock.

Add in tomato paste and combine. Once combined add garlic, crushed tomatoes, and additional chicken stock. Combine throughly before adding spices. Finally add the basil and oregano.

Two minutes before the chicken is done cooking, add sliced fresh mozzarella to the chicken. Continue baking the chicken.

Plate as desired! Enjoy!

 

Ingredients

1 cup Panko bread crumbs or Italian bread crumbs

1 egg

1 tsp basil (for breading)

1 tsp garlic powder

4 thin chicken breasts

1  28 oz can or crushed tomatoes

1 6 oz tomato paste

2 tbsp minced garlic

1/2 cup grape tomatoes

1 cup heirloom tomatoes

1/2 32 oz carton chicken stock

2 tbsp extra virgin olive oil

1 package spaghetti noodles

1 tbsp balsamic vinegar

1 tsp basil

1 tsp oregano

1/2 chopped yellow onion

4 slices of fresh mozzarella

salt and pepper to taste