Like Chicken Parmesan, my father made this for us all the time while growing up.
6 boneless, skinless chicken breasts 1/2 cup olive oil (+ more for frying) 1 1/4 cup dry breadcrumbs 1/2 cup Parmesan Ground black pepper 6 large slices mozzarella cheese 1 large can (32 ounces) crushed tomatoes (regular or Italian seasoned) 1 medium onion
Pound out chicken breasts between wax paper to 1/2-inch thick.
In a shallow bowl, combine breadcrumbs and parmesan cheese. In another shallow bowl, pour 1/2 cup olive oil.
Preheat oven to 350 degrees F. Dip chicken breasts first in olive oil, letting excess drip off, and then press into breadcrumb mixture. Heat 2 tablespoons olive oil in a large skillet over medium / low heat. Sauté chicken breasts until golden on both sides.
Arrange chicken breasts on bottom of a 9 x 13-inch baking dish. Pour crushed tomatoes evenly over chicken. Halve the onion and “sliver” cut it, sprinkling them on top of the tomatoes (quantity depends on your taste ). Lay 1 piece of cheese over each chicken breast and bake for 30 minutes until cheese starts to turn golden and sauce is bubbly. My father makes this with pounded round steak and non-seasoned tomatoes but we love this version. You can make it either way and make up your own mind.
