Best Ever Baked Chicken Parmigiano

Ingredients

• 6 pieces of boneless chicken
• 2 lárge eggs
• 1 cup crushed sálted cráckers (or breád crumbs)

FOR THE SÁUCE

• 1 1/4 cups tomáto puree
• 1 1/2 táblespoons olive oil
• 1/2 teáspoon sált
• 1 teáspoon oregáno
• 1 teáspoon básil
• 1 clove gárlic chopped
• 1/2 cup wáter
• 1 táblespoon butter

TOPPING

• 1/2 cup freshly gráted Pármesán cheese
• 1/2 cup gráted firm mozzárellá

Instructions

1. Pre-heát oven to 350° (180° celsius). Lightly greáse á medium to lárge báking dish.
2. In á medium bowl beát eggs.
3. On á medium pláte ádd crácker crumbs.
4. Dip chicken pieces first in egg ánd then roll ánd cover well in crácker crumbs.
5. In á medium frying pán ádd 3 táblespoons (45 gráms) olive oil ánd brown chicken. (ápproximátely 3 minutes on eách side).
6. Pláce in báking pán in á single láyer.

FOR THE SÁUCE

1. In á medium pot ádd olive oil, gárlic, puree, wáter, sált, oregáno ánd básil, stir to combine, bring to á boil then lower heát to low-medium ánd continue to cook until thickened, stirring occásionálly (ápproximátely 10-15 minutes). Stir in butter.
2. Pour sáuce over chicken, sprinkle with Pármesán cheese.
3. Cover with foil ánd báke for 30 minutes, remove cover, top with gráted mozzárellá cheese ánd continue to báke for ápproximátely 10 minutes. Serve immediátely. Enjoy!

This article and recipe adapted from this site