6 cloves of garlic , minced<\/p>\n
6-8 leaves of basil , chopped<\/p>\n
about 4-5 sprigs of oregano , leaves only , chopped<\/p>\n
2 bird eye chilis , you can skip this if you don’t like a little heat<\/p>\n
2 -28 oz can whole peeled tomato<\/p>\n
salt and pepper , sugar<\/p>\n
2 tsp. of good balsamic vinegar<\/p>\n
1. In a pot , heat olive oil , then add garlic and the herbs , cook for a minute . Then add the the whole peeled tomaotes . Bring to boil , add salt , pepper and sugar . ( just eye ball it , if you think it’s too acidic , add more sugar , if not , just add very little )<\/p>\n
2. Simmer for an hour , stir once in a while , and when it’s almost done , add 2 tsp. balsamic vinegar , and then bring the immersion blender , to make it smooth or chunky . And your sauce is done !<\/p>\n
Simple tomato sauce is cooking , bring to boil and then simmer for an hour .<\/span><\/p>\n After an hour , the sauce is done , and using immersion blender , makes the sauce smooth or chunky , your preference .<\/span><\/p>\n Direction for the chicken parmesan :\u00a0<\/span><\/p>\n About 1.5 lbs of boneless chicken thighs ( or chicken breasts , i like dark , so i use thighs )<\/p>\n salt and pepper<\/p>\n 2-3 large eggs , beaten<\/p>\n flour<\/p>\n 1 cup of bread crumbs<\/p>\n 1 cup of parmesan cheese<\/p>\n small ball of mozzarella cheese<\/p>\n basil leaves<\/p>\n 1. Pound the boneless chicken , about 1\/4 inch thickness , and then set aside . Line your work stations , 1 plate of flour , then bowl of beaten eggs and then 1 plate for mix of the bread crumbs and the parmesan cheese .<\/p>\n 2. Now let’s get it going , heat up the oil in a nonstick skillet , and then dredge the chicken on the flour ( with salt and pepper added and mix with your fingers or fork ) , then remove the excess flour , and dip into the eggs and then dredge on the bread crumbs parmesan mixture . And brown for 3-4 minutes on each side on medium low heat .<\/p>\n 3. Once you’re done with all the chicken . Pour about 1 cup of the sauce on a 13×9 inch pan , then line the chicken on top of the sauce , and top with more sauce , don’t flood them , just enough to cover , and then add slices of mozzarella cheese on top of the chicken , and sprinkle with chopped fresh basil leaves . Bake at 350 F , for about 15 minutes .<\/p>\n This is the chicken parmigiana before being baked\u00a0<\/span><\/p>\n After being baked for 15 minutes to melt the cheese ..<\/p>\n![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/10\/simple-tomato-sauce1.jpg\" "\\"simple")
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