Baked Chicken Marinara

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 shallots, peeled, finely chopped
• 4 garlic cloves, finely
• 1 28-ounce can crushed tomatoes
• 2 teaspoons dried oregano
• 1/4 teaspoon dried crushed red pepper flakes
• 1/2 cup chopped fresh basil
• 3/4 cup breadcrumbs
• 3/4 cup grated Parmesan cheese
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 9 boneless chicken thighs, if large pieces, then cut in half
• 4 tablespoons extra virgin olive oil
• 3/4 cup grated mozzarella cheese

Directions

1. In a large heavy saucepan over medium heat, warm 2 tablespoons olive oil. Add the shallots and cook, stirring, until they soften, about 4 minutes. Stir in the garlic and cook it for another minute. Pour in the tomatoes, then add oregano and crushed red pepper flakes. Let the sauce simmer until it thickens, about 10 minutes. Mix in basil, then add salt and pepper until it tastes right. Move it off to the side.
2. Stir the grated Parmesan with breadcrumbs in a shallow bowl. Give the flour its own bowl, and put the beaten eggs in a separate one. Take each chicken piece through the flour, dip it in the beaten eggs, and finish with the breadcrumb mixture. Set the oven for 350 degrees F.
3. Warm 4 Tbsp olive oil in a large heavy nonstick skillet set over medium-high heat. If the pan needs more space, work in batches; add chicken and cook until the coating is golden and the chicken is cooked through, about 4 minutes on each side.
4. Arrange the chicken pieces on a serving dish that is oven-proof. Spoon the sauce over the chicken, then scatter Mozzarella cheese across the top. Bake in the 350 degrees F oven for 10 minutes; if you are using the microwave, choose high heat for 10-20 seconds, only until the cheese is melted.