-
1
For the tomato sauce: Heat the oil in a large stock pot over medium heat.
-
2
Then saute all of the vegetables in the oil for a few minutes, until they start to soften.
-
3
Add the bay leaves and saute for 10 minutes on medium heat.
-
4
Add in the tomatoes, salt, pepper, coriander, basil, oregano, turmeric, and sugar.
-
5
Cook on medium-low heat until the sauce has the consistency of spaghetti sauce (1-3 hours).
-
6
For the chicken: Preheat the oven to 350 F.
-
7
In a bowl combine the breadcrumbs, 1 sprig of rosemary (first remove the leaves from the stem, discard stem, and mince the leaves), thyme, and Parmesan cheese.
-
8
In another bowl lightly beat the eggs.
-
9
In a third bowl combine the flour, salt, and pepper.
-
10
Toss the chicken in the flour mixture; then dip into the eggs.
-
11
Next, coat with the breadcrumb mixture before placing in a lightly greased baking dish.
-
12
Repeat for all of the chicken slices, placing them in a single layer.
-
13
Drizzle olive oil over the chicken; bake at 350 F for 20 minutes.
-
14
Put it all together!
-
15
When the chicken is baked, take it out of the oven and adjust the oven temperature to 500 F. Pour the tomato sauce evenly all over the chicken.
-
16
Top with the mozzarella and Parmesan cheeses and add the second sprig of rosemary (leaves only, optional) on top.
-
17
Bake until the cheeses melt and are lightly browned (10-15 minutes).
-
18
Serve with pasta or bread.
-
19
Notes: This recipe makes for great leftovers.
-
20
However, you can easily half the amount of chicken; just adjust the amount of breadcrumbs, eggs, and flour accordingly.
-
21
Recipe for chicken adapted from No Recipes.
