Chicken Marinara
Ingredients
| 8 tbsp | 120 ml | olive oil |
| 4 | garlic cloves, finely chopped | |
| 3 | onions, peeled and finely chopped | |
| 800 g | crushed tomatoes | |
| 2 tbsp | 30 ml | dried oregano |
| 1/4 tsp | 1.3 ml | dried crushed red pepper |
| 1/2 cup | 120 ml | chopped fresh basil |
| 3/4 cup | 180 ml | breadcrumbs |
| 3/4 cup | 180 ml | grated Parmesan |
| 1/2 cup | 120 ml | flour |
| 2 | large eggs, beaten | |
| 9 | boneless skinless chicken thighs (if large, halve them) | |
| 3/4 cup | 180 ml | grated mozzarella cheese |
Instructions
Heat four tablespoons of olive oil in a large pot over medium heat. Add the garlic and onion and saute until softened, about 4 minutes. Add the tomatoes, oregano and red pepper. Cook until the sauce thickens, about 10 minutes. Add the basil and season with salt and black pepper to taste.
Combine the breadcrumbs and Parmesan in a small bowl. Put the flour and eggs in two separate shallow bowls. Coat the chicken thighs in flour and egg, then in the breadcrumbs.
Preheat the oven to 180 degrees Celsius. Heat the remaining four tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and fry until golden-brown, about 4 minutes on each side. Once fried, place the thighs in a large heatproof serving dish. Pour the tomato sauce over the thighs. Add the mozzarella cheese. Bake in the oven for about 10 minutes, or in the microwave for 10-20 seconds on high, until the cheese melts.