2clovesgarlicsmashed and minced, or 1 Tablespoon jarred minced
1/4cupminced onion
1/2teaspoondried marjoram
1/2teaspoondried basil
1/2teaspoondried rosemary
1/4teaspoonfreshly ground black pepper
1/3cupdry red wine
Sea salt
1/2pounddried spaghetti noodlesprepared per package instructions
For the Chicken
2largeboneless skinless chicken breasts
1/3cupall purpose flour
2largeeggsbeaten
1cuppanko bread crumbs
1/4cupgrated parmesan cheeseplus more for garnish
4tablespoonsolive oilfor frying
8ouncesfresh mozzarellasliced into 8 pieces
Instructions
For the Marinara
Combine tomatoes, tomato paste and chicken broth in a blender and pulse until smooth.
Heat 1 tablespoon olive oil in a medium saucepan. Saute onion for 3-4 minutes, until tender.
Add minced garlic and saute 30 seconds. Add dried herbs and black pepper and stir until fragrant, about one minute.
Add red wine and allow to boil for 2-3 minutes, stirring gently. Season with a sprinkling of sea salt.
Add the blended tomato mixture and bring just to a boil. Reduce heat and simmer 20 minutes, until slightly thickened.
For the Chicken
Preheat the oven to 400 F.
While the sauce is simmering, split chicken breasts in half lengthwise.
Set up your breading trays. One dish should have 1/3 cup flour, the next should contain two beaten eggs, and the last one should have one cup of panko bread crumbs plus 1/4-cup of Parmesan cheese. Season each tray lightly with salt and pepper to taste.
Use gloved hands to coat each chicken breast lightly in flour. Next, dip in the egg then finally in the panko bread crumbs. Place the breaded cutlets on a wire rack and let them sit for about five minutes to dry.
Heat 2 tablespoons olive oil in skillet over medium-high heat until shimmering.
Cook the chicken in batches, about 3-6 minutes per side, depending on the thickness of your breasts. They should get nice and golden brown and should reach an internal temperature of 165 F. Add more olive oil to the skillet for the remaining chicken breasts and cook on both sides.
Place the breaded cutlets in a baking pan and add about 1/4 cup of the marinara to the top of each cutlet.
Add a sprinkling of Parmesan and 2 slices Mozzarella cheese to each cutlet.
Bake in a preheated oven for 10-15 minutes, or until cheese is melted.
Notes
Dry red wine amplifies the flavor of this homemade marinara sauce. Opt for something like Cabernet Sauvignon, merlot, or Pinot Noir. The alcohol content cooks off as it simmers but if you would prefer to leave it out, you can substitute it with beef, chicken, or vegetable stock.