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1
Heat olive oil over medium heat in a large saucepan with tight fitting lid.
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2
Saute onion until translucent, about five minutes.
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3
Add garlic and saute until fragrant, about 1 minute.
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4
Add tomato paste and oregano to onion and garlic and saute until blended.
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5
Add white wine and cook until alcohol evaporates, about 1 minute.
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6
Add tomatoes (with juice) to pan.
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7
Bring to a low simmer, cover, and cook about 15 minutes, stirring occasionally.
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8
Remove from heat and uncover.
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9
When sauce has cooled slightly, stir in 1/4 cup chopped fresh basil.
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10
Season with salt and pepper.
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11
Prepare chicken by splitting breast halves and pounding to 1/2 inch thick cutlets.
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12
Lightly salt and pepper both sides of chicken cutlets.
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13
Heat canola oil in heavy nonstick pan over medium heat.
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14
Dredge each cutlet in flour, then dip in egg (can beat a little milk in the egg if desired), and coat with breadcrumbs.
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15
Fry cutlets two at a time until golden, turning once only, adding more canola oil if necessary.
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16
Set aside.
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17
Preheat oven to 375 degrees.
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18
In a large casserole dish, spoon about 1/3 of the sauce.
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19
Arrange chicken cutlets in a single layer.
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20
Spoon 1/3 more sauce over each cutlet, topping each with a slice of fresh mozzarella.
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21
Bake at 375 degrees for 35 minutes, or until sauce is bubbly and mozzarella is beginning to brown.
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22
May finish under the broiler for one minute if more browning is desired.
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23
While chicken is baking, cook farfalle pasta according to package directions.
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24
Drain.
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25
Return pasta to pan.
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26
Toss with remaining sauce, chopped kalamata olives, and remaining basil.
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27
Season with salt and pepper.
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28
(A splash of balsamic vinegar, or balsamic reduction, adds nice additional flavor!
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29
).
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30
Serve chicken with pasta on the side, spooning extra sauce from the casserole dish on top.
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31
Garnish with chopped fresh basil or chopped fresh Italian parsley and grated Parmigiana cheese if desired.
