2 28 oz can's of Tuttorosso Crushed Tomato
1 medium onion chopped
6 cloves of garlic minced
1 tsp Oregano
1 tsp Basil
1 tsp sugar
1/4 cup red wine
2 tbs olive oil
3 tbs butter
2-3 tbs of chopped parsley and a few sprigs for garnish
2 chicken breasts
2 large eggs
1/2 cup Flour
1/2 Panko breadcrumbs
1/4 cup parmesan cheese shredded
2-3 slices of parmesan cheese
4 large slices of mozzarella
1/3 box of Spaghetti
Directions:
MARINARA SAUCE
Cook onion and 4 cloves of garlic, once translucent add crushed tomatoes, oregano, basil, sugar, wine salt & pepper, bring to a boil and simmer for 1+ hours.
CHICKEN
Add shredded parmesan to panko crumbs, mix. Pat chicken dry, salt and pepper, dredge in flour, then egg, then panko, bake in oven at 350 for 40 mins, turning once. Once chicken is cooked add layers on top as follows 1/4 cup of marinara sauce, sliced Parmesan cheese and sliced mozzarella. Broil in oven to melt the cheese, remove from oven and add the parsley sprigs for garnish.
SPAGHETTI
Melt butter and 2 cloves of garlic in pan and cook for about 2 mins in the pan you will cook the pasta in after. Don't let the garlic get too dark as it will turn bitter. Remove garlic butter from pan and set aside. Add water to the pan, add salt and spaghetti. Once pasta is done drain and combine garlic butter and chopped parsley.
