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Alright.
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This does make a substantial mess, so here we go!
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Spread bread crumbs on a plate and sprinkle it with the garlic powder, salt, pepper, and oregano.
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Mix together with a fork and smooth out flat.
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Pour the beaten eggs in another small bowl or Tupperware, big enough to dip the chicken into.
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Lay each chicken breast out flat one at a time and pound them with a meat mallet (or I used a can of corn) until theyre much more wide and thin.
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Coat first in egg, then in bread crumbs.
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You may run out of both egg and bread crumbs, in which case just beat another egg and/or make more of the bread crumb mixture..
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Heat up the olive oil in a large skillet and place as much of the chicken as you can in the skillet I tend to only fit two of the breasts in at a time, and have to cook them in two batches.
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Cook until the breading is a golden brown.
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Since you thinned the chicken, by the time the breading is brown, the chicken should be cooked as well.
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Do this on both sides, then remove from the pan and place on an oven sheet.
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Do not remove any drippings or cooked bread crumbs from the skillet, youll need those later.
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Just add more olive oil, and start over with the rest of your chicken until its all cooked.
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Store cooked chicken on the oven sheet for now.
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Right before you get ready to serve, pop the oven sheet into the oven set at 350 for about 4 minutes to heat it up without getting dry.
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Gather the oil and chicken leftovers in your skillet to the middle and begin to add the flour to make a semi-roux.
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Youll need to stir this very quickly to avoid burning the flour.
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Add enough flour to soak up the grease, and continue to stir it like mad until its a brown color, almost like peanut butter.
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Pour in chicken broth, probably about a cups worth at first.
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Let it cook down a bit, and then add the rest.
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Lower the heat a bit, as you dont want this to burn.
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Add the garlic and salt, and tons of basil and pepper.
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The sauce is meant to have a distinctly strong basil and pepper flavor.
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Once stirred, add in the heavy cream.
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You might not need both cups of the cream, so judge it by taste.
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Continue to heat and stir for about 3 minutes before adding the Parmesan.
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The cheese is actually what you use to thicken this sauce, so use it liberally and stir it well.
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If the cheese hasnt thickened it enough, feel free to add more.
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Once the cheese has melted and the sauce is thicker, add the diced pimentos last.
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Stir those in, simmer for another three minutes.
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Pour sauce over the wheat pasta, and top this with the chicken breast.
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Add a bit more sauce over the chicken, and youre done!
