• 4 Large Chicken Breasts
  • 2 Eggs
  • Flour
  • Olive Oil
  • Marinara Sauce (recipe follows)
  • 1 cup Shredded Mozzarella Cheese
  • ½ cup Shredded Parmesan Cheese
  • Salt and Pepper


  1. Preheat oven to 350°F.
  2. Trim and rinse the chicken breasts.  Place flat in a large ziplock bag.  Flatten chicken to about ¾ inches thick by hitting it with a meat mallet or a large heavy pan.
  3. Beat eggs with 1 Tbsp water.  Place flour, seasoned with salt and pepper, in ziplock bag.  Dip each chicken in egg mixture then place in plastic bag with flour.  Seal bag and shake to coat chicken in flour.
  4. Remove chicken and pan fry in a little amount of olive oil over medium high heat.  Brown chicken on each side.
  5. Place chicken flat in baking dish. Cover the chicken breasts with marinara sauce and cover in shredded mozzarella and parmesan cheese.
  6. Place in oven and cook for 10 – 15 minutes until chicken is fully cooked.
  7. Remove and serve.

Serves 4

Marinara Sauce

  • 3 cloves Garlic
  • ½ Yellow Onion
  • 1 Tbsp Olive Oil
  • 1 32 oz can of Crushed Tomatoes
  • 1 16 oz can Tomato Puree or Sauce
  • 3 Tbsp Fresh Basil or 2 Tbsp dried Basil
  • 2 Tbsp dried Oregano
  • Pinch of Red Pepper Flakes
  • ½ cup dry red wine
  • Salt and Pepper


  1. Mince garlic and finely chop yellow onion
  2. Add garlic and onion to medium high saucepan with 1 Tbsp olive oil.  Cook until aromatic, about 3 – 6 minutes.
  3. Add the remaining ingredients.
  4. Simmer for at least 30 minutes, stirring occasionally

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