Bridget's Recipe Corner

I was looking for inspiration one day last week. My "boys" were making their annual trip to South Dakota so I wanted to make a nice meal before they left for the land of greasy spoon restaurants (not that there's anything wrong with greasy spoons). As usual, I had defrosted some chicken breasts. Thinking about comfort food, Chicken Parmesan came to mind. This is my version. It actually came together fairly quickly and I even made the sauce. It was gobbled up, so I'm guessing they enjoyed it. Hope you enjoy it too.

Chicken Parmesan In A Semi-Flash

6-8 thin cut, boneless/skinless chicken breasts
1/4 c. flour
3/4 c. Italian bread crumbs
3/4 c. freshly grated Parmesan cheese (Parmesan Reggiano is best)
dash, freshly ground pepper
dash-Kosher salt
2 T. Italian flat leaf parsley, finely chopped

1-2 t. Italian seasonings (Kroger brand in the grinder works well)
2 eggs
1 c. milk (I used skim)

olive oil

For the sauce:

1 28 oz. can crushed tomatoes
2 14 1/2 oz cans diced Italian style tomatoes
3/4 c. yellow onion, finely chopped
2 shallots, finely chopped
1-2 t. minced garlic
1 t. Italian seasonings
dash ground white pepper
red pepper flakes, optional
1/2 c. red wine (remember to use a wine you would enjoy drinking)
olive oil

1/2 -3/4 c. freshly grated Provolone, more if desired
1 lb. linguine (Barilla or DeCecco are my favorites)

Preheat oven to 350°. Spray 13x9 baking dish and set aside. In medium size bowl whisk eggs then add milk. Add chicken and soak in the egg mixture about 5 minutes. In a separate large, but shallow bowl, add flour, bread crumbs, Parmesan cheese, Italian seasonings and parsley. Working in batches, take each chicken breast and dip in crumb mixture. Meanwhile, heat olive oil in large skillet. When hot, add coated chicken breast and brown on each side. Remove from pan and place in baking dish. Repeat with remaining chicken. Meanwhile, in large pot, heat 2-3 T. olive oil. When hot, add garlic, shallots and onion. Stir well and cook for approximately 5 minutes. When soft, but not brown, add tomatoes, wine and seasonings. Stir well and let the sauce cook for approximately 25 minutes or until it begins to thicken. Spoon generous amount of sauce on top of chicken. Sprinkle cheese on top of sauce/chicken and place in oven. Continue cooking remaining sauce over low heat.  Bake for approximately 15-20 minutes or until done. While the chicken is baking, boil water and cook pasta. When chicken is ready, sprinkle with remaining cheese and place under broiler for a couple minutes, but watch carefully! Serve remaining sauce over pasta.