- 4 Trimmed chicken breast
- 1 large egg
- 2 Cups Homemade sourdough bread crumbs (can use store bought)
- salt and pepper
- 2 Tbsp. dried basil
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Extra-Virgin olive oil
- 3/4 cup Mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated (on top of chicken)
- 8 Oz Linguine or Spaghetti
- 1 28 oz. can crushed tomatoes ( I like Muir Glen Organic Crushed tomatoes with basil)
- 1/4 cup Extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. salt
- Salt and pepper
Sauce: In large saucepan, heat garlic and oil together over med. high heat until garlic starts to sizzle. Stir in the rest of ingredients and bring to a simmer. Continue to simmer about 10-12 minutes for flavor to blend. ( I usually make this first and just let it sit on the stove on low heat while a make the chicken, that way it reduces alittle and becomes thicker. I also use this just for my spaghetti sauce all the time. My kids love it!)
Breadcrumbs: Leave 8-10 slices of sourdough bread (2 cups) out for 24 hours. Chop finely into crumbs.
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