Tender chicken breasts breaded with parmesan cheese

Ingredients:

Chicken

• Olive oil (for frying)
• 650-700 g chicken breast fillet
• Salt and pepper
• 1 cup flour
• 2 large eggs (beaten with a quarter cup of water)

Breading

• 2 tbsp. breadcrumbs
• 1 cup Parmesan (grated)
• 6 sprigs fresh thyme leaves (cleaned and chopped, 2-3 tbsp)
• 6 sprigs fresh rosemary (finely chopped, 3 tbsp)
• 2 handfuls parsley leaves (finely chopped)
• 4 cloves garlic (finely chopped)
• 1 tsp crushed hot red pepper

Simple tomato sauce

• 2 tbsp. olive oil (cold pressed)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1200 g (3 cans) canned pureed tomatoes in their own juice
• 1 cup chicken or meat broth
• A handful of fresh basil leaves (finely chopped)
• Coarse salt
• 1.5 cups hard provolone cheese (grated)
• 0.5 tbsp. parmesan cheese, grated
• 450 g spaghetti

Preparation:

1. Preheat the oven to 180 degrees Celsius. Place a baking sheet in the oven, lining it with foil.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Season the chicken breasts with salt and pepper. Wash your hands afterward. Place the flour in a small bowl. Beat the eggs and water in a second bowl. In a third bowl, combine all the breading ingredients. Dip the chicken gradually into the flour, then into the bowl with the eggs and water, and then into the breading mixture. To avoid getting your hands dirty, wear plastic gloves. For easier cleaning, use disposable aluminum baking pans.
4. Pan-fry the chicken breasts until golden brown on each side, about 3-4 minutes. Transfer the meat to a baking sheet and continue cooking in the oven for another 5 minutes. Cook the chicken breasts 5-6 at a time, adding more oil as needed. If the chicken begins to brown too quickly, reduce the heat slightly. Serve the chicken breasts hot or cold with a salad or tomato sauce.
5. Let's prepare tomato sauce and spaghetti.
   
   Bring a saucepan of water to a boil. Add the spaghetti and cook according to package directions. Before the chicken is browned, add the oil, onion, and garlic to the pan and cook over medium-high heat. Stir for 10 minutes while the chicken cooks. Add the canned tomatoes and a cup of chicken broth to the pan and bring the sauce to a simmer. Once boiling, reduce the heat. Stir, add chopped basil, and season with salt to taste.
6. Brush the chicken breasts with a little sauce and sprinkle with provolone and Parmesan cheese. Place the chicken breasts in the oven until the cheese melts, then serve. Top with hot spaghetti and sauce and serve.
   
   Bon appetit!