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pasta sauce olive oil onion garlic tomato paste water bay leaves fresh parsley fresh oregano fresh basil fresh ground black pepper red pepper garlic sugar freshly grated Parmesan cheese pepperoni chicken chicken breasts eggs salt fresh ground black pepper breadcrumbs vegetable oil pasta sauce Parmesan cheese Provolone cheese
Viewed: 3 - Published at: 6 years agoIngredients
- Pasta Sauce
- 1 -2 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 (18 ounce) cans tomato paste
- 108 ounces water (fill one of the empty tomato paste cans with water 6 times)
- 2 large bay leaves
- 1 -2 tablespoon fresh parsley, chopped fine
- 1 tablespoon fresh oregano, chopped fine
- 1 tablespoon fresh basil, chopped fine
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon garlic powder
- 1/4 cup granulated sugar (can use more or less depending on how sweet you like your sauce. I actually use at least 1/2 cup)
- 1/2 cup freshly grated parmesan cheese
- 1 cup pepperoni, sliced (optional)
- Chicken Parmigiana
- 5 boneless skinless chicken breasts, cutlets
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 cup fine dry Italian seasoned breadcrumbs
- 1/2 cup vegetable oil
- 3 cups homemade pasta sauce
- 1/2 cup grated parmesan cheese
- 8 ounces provolone cheese, sliced
Method
- Pasta Sauce:
- In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
- Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
- Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
- Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
- Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
- Prepare chicken parmigiana:
- Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
- Dip chicken into egg mixture, then into bread crumbs.
- Heat oil until very hot and brown chicken on both sides.
- Remove chicken to shallow baking dish and pour excess oil from pan.
- Pour sauce over chicken and sprinkle with parmesan cheese.
- Cover and bake 30 minutes at 350 degrees F.
- Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
- Serve with a side of angel hair pasta topped with the spaghetti sauce.
