Chicken Parmigiana

To make the breaded chicken breasts:
1 c unseasoned bread crumbs
1/4 c grated parmesan cheese
1 T minced fresh parsley or basil
1 t salt
1/2 t pepper
4 boneless, skinless chicken breasts
1/4 c flour
1 egg, slightly beaten
1/3 c olive oil

Combine bread crumbs, cheese, and seasonings. Set aside. Coat the chicken with the flour. Shake off any excess. Dip chicken in beaten egg, then coat in the bread crumb mixture, patting with your fingers to make it stick. Heat oil in large skillet over medium heat. Brown chicken for several minutes on each side. Remove chicken from pan, and blot dry with a paper towel to remove excess oil.

To make the Italian Tomato Sauce:
2 T olive oil
1/3 c finely chopped parsley
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 c fresh basil leaves, chopped, or 1 sprig each of rosemary, sage, and thyme
1 large can diced tomatoes (28 oz)
1 small can diced tomatoes (15 oz)
1 T tomato paste
salt and pepper to taste

Heat oil in large skillet. Add parsley, onion, carrot, and celery. Cook, stirring for 5 minutes or until onions are golden brown. Add garlic and basil. Cook, stirring for about 30 seconds. Add tomatoes, tomato paste, and salt and pepper. Simmer uncovered until sauce is thickened, about 10 minutes (remove herb sprigs).

Now to put it all together:
Breaded chicken breasts
2 c Italian tomato sauce
3/4 c grated parmesan cheese
6 oz mozzarella cheese, thinly sliced

Heat oven to 350. Lightly oil a 9x13 baking pan. Spoon 1 c Italian tomato sauce into bottom of pan. Arrange chicken over the sauce. Sprinkle with 1/4 c parmesan cheese. Spoon the remainder (1 cup) of tomato sauce over chicken. Top with mozzarella cheese and remainder of parmesan cheese. Cover the pan with foil and bake 30 minutes. Remove foil, and place under broiler for 1-2 minutes more to brown top. Serve over pasta.