10 skinless, boneless chicken breasts
1 1/2 c. unbleached organic all-purpose flour
real sea salt or Redmond Real salt and freshly ground pepper to taste
3 large eggs and 1 T. water, beaten together well
whole wheat bread crumbs
2/3 c. freshly grated Parmesan cheese
expeller-expressed, extra-virgin olive oil
1 jar Trader Joe's Organic Spaghetti Sauce with Mushrooms (fat free)
In a zipper baggie (do not seal), pound chicken gently with the smooth side of a mallet to 1/2-inch thickness. If chicken breast is very large, butterfly thickest part and then slice breast evenly into 2 pieces before pounding. Season chicken on both sides with salt and pepper. Place flour in a shallow bowl, eggs also in a shallow bowl and bread crumbs mixed with Parmesan in a shallow bowl (3 shallow bowls altogether). Lightly dredge chicken in flour then dip in egg, coating completely and then in bread crumbs. Prepare all chicken before frying to keep cooking time uniform. Heat 3 T. olive oil over medium-high heat in a large skillet. Make sure pan is well heated (but not smoking). Place chicken in pan (it should sizzle) and fry for 4 minutes on each side until golden brown, turning once. As chicken comes out of pan, place in a 9x13-inch baking dish. Continue to fry chicken, adding more oil as needed. When all chicken is fried, heat the spaghetti sauce in the same skillet chicken was cooked in, scraping up the stuck on flour. After sauce is hot, pour over chicken. Bake in a preheated 350 degree oven for about 15 minutes. Sprinkle extra Parmesan over chicken and serve. Makes 10-12 servings.
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