Ingredients

Sauce:

4 cloves garlic crushed

3 tablespoons olive oil

1 28-ounce can crushed tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 - 1/2 teaspoon sugar

1/4 cup chopped parsley

Salt and pepper to taste

Chicken:

8 boneless skinless chicken breast tenderloins or 2 chicken breasts cut in quarters

4 cloves garlic crushed

salt and pepper to taste

1/2 tsp dried thyme

2 large eggs, beaten

1/2 cup flour

1 cup cornflake crumbs, panko, bread crumbs, or a combination (I like cornflake and panko)

1/4 cup powdered parmesan cheese

8 ounces pasta

1/4 cup extra-virgin olive oil

1/2 cup grated part-skim mozzarella cheese

1/4 cup grated Parmesan cheese, plus extra for passing at the table

Preparation

  1. Make the sauce: Heat oil in a sauce pan and fry the garlic for a minute. Add the tomatos and the rest of the sauce ingredients. Simmer until thickened slightly and leave simmering covered while preparing the rest of the meal.
  2. Set water to boil for the pasta. Preheat oven to 400 deg F.
  3. While the water comes to a boil, prepare the chicken: Pound the chicken between sheets of wax paper using a rolling pin to a 1/4 inch thickness. Sprinkle with salt, pepper, crushed garlic, and thyme. Heat 1/4 cup oil in a large pan. Combine the crumbs with the powdered parmesan cheese. Dip each piece of chicken in the flour, then egg, then crumb mixture. Fry for 3-4 minutes on each side until golden brown. Set the cooked chicken in a baking pan in a single layer.
  4. Cook pasta.
  5. While pasta cooks, spoon some sauce over the chicken. Then sprinkle first with the grated parmesan cheese, then the grated mozzarella. Bake for 5-10 minutes to melt the cheese.
  6. When pasta is done, drain and add the remaining sauce to it.