Updated: Feb 23, 2020
4 Chicken Breasts, Boneless and Skinless 2 14oz. Cans Peeled Tomatoes (Italian)
2 Tbsp. Milk 1 Green Bell Pepper
3 Eggs 1 Large White Onion
1c. All Purpose Flour 2 Carrots
4c. Panko 2 Celery Stalks
1/4c. Parmesan 10 Roma Tomatoes, Peeled & Chopped
1 Tbsp. Dried Oregano 2 Cloves Of Garlic
1 tsp. Dried Basil 3 Tbsp. Olive Oil
1 Tbsp. Salt 10-12 Fresh Basil Leaves
1 tsp. Garlic Powder 1 Tbsp. Salt
Fresh Cracked Pepper 2 Tbsp. Olive Oil
Vegetable Oil for Frying
To begin, put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
In a large bowl, whisk together the 2 teaspoons salt, Panko, Parmesan, oregano, basil, garlic powder and season with pepper.
Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned Panko mixture. Shake off any excess Panko and transfer to a parchment lined baking sheet. Repeat with the remaining chicken.
Preheat your oven to 400 degrees F.
In your favorite cast iron frying pan, or a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch to an inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. 400 degrees will give you some wiggle room when you put the chicken in the pan and allow you to maintain a proper frying temperature.
Fry one to two chicken breasts at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.
Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.
Peel the tomatoes- Start by bringing a large pot of water up to a boil. You will be plunging the tomatoes in this water for a few seconds to loosen the skin. On each tomato score the skin on the bottom with an "x". Also on each tomato remove the rough core out of the top. It may be a tedious process but take your time, it's well worth it in the end. After all of your tomatoes have been prepped, fill a large bowl with ice water. You will be plunging the tomatoes in this ice water after they come out of the hot water. Carefully place your tomatoes in the boiling water, they should be submerged so if you are using a smaller pot be sure to blanch the tomatoes in smaller batches. Keep the tomatoes in the boiling water for no longer than 20 seconds or so. The point is to loosen the skin, not cook the tomato. Remove the tomatoes from the boiling water and place them in the ice water to stop the cooking process. After this point you can easily remove the skin from the tomatoes.
After all of the tomatoes are peeled, cut them in half lengthwise and dig the seeds out. You can gently squeeze the seeds out also. When all of the tomatoes have been peeled and de -seeded they are ready to be chopped.
Dice the carrot, onion, celery, and bell pepper. Smash the cloves of garlic with your knife and then finely mince the garlic. I like to add a little salt to the garlic just before I smash it and really work it in while mincing. It starts to break the garlic down and it blends in much easier.
Heat the oil in a medium saucepan over medium-high heat. Add the diced peppers, onions, carrots, celery and garlic.
Saute until lightly browned, about 10 minutes. Add the diced fresh tomatoes and continue cooking for another 10 minutes or so. Add the canned tomatoes and bring to a boil. Then immediately lower the heat to a medium - low level and simmer the marinara. At this point I like to add the basil leaves. You can give them a rough chop or tear the leaves by hand. Add in the salt and the additional 2 Tbsp. of Olive Oil and simmer for about 30-45 minutes or until the marinara has reduced to a consistency that you like.
Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.