Chicken Parm

Instructions

Prepare the Chicken:

1. Lightly pound the chicken breasts with a meat mallet or ask your butcher to do it. Season the chicken with salt and freshly ground black pepper. Place sautéed spinach in the center of each fillet and roll them up.

Prepare the Breading:

1. Set up three bowls: one with flour seasoned with salt and black pepper, one with a beaten egg, and one with breadcrumbs or dried bread crumbs.
2. Coat each chicken roll in flour, then dip it in the beaten egg, and finally coat it with breadcrumbs.

Fry the Chicken:

1. Heat oil in a frying pan, enough to cover the bottom of the pan but not deep. When the oil is hot, fry the breaded chicken rolls until golden brown. Place them in a baking dish.

Prepare the Tomato Sauce:

1. Finely chop the onion and mince the garlic. In a saucepan, heat 3-4 tablespoons of extra virgin olive oil. Once the oil is hot, add the onion and cook until softened but not browned.
2. Add the garlic and sauté briefly, then add the grated tomatoes. Increase the heat and cook until the tomatoes have reduced and thickened.
3. Stir in the oregano and basil, and season with salt, sugar, and black pepper to taste.

Assemble and Bake:

1. Spread the tomato sauce over the fried chicken rolls. Sprinkle with additional chopped fresh basil.
2. Top with grated Parmesan cheese.
3. Bake in a preheated oven at 200°C (392°F) for 20-25 minutes, or until the cheese is melted and the flavors are well combined.

Serve:

1. Allow the dish to rest for a few minutes before serving. Enjoy!