Baked Chicken Parmesan

Ingredients

• 1/4 cup extra virgin olive oil
• 2 garlic cloves, peeled, finely chopped 
• 1 can crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• Salt and ground black pepper to taste
• 3 Tbsp Dijon mustard
• 1 Tbsp white-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds chicken breast cutlets
• 1 cup of breadcrumbs
• 1 cup finely grated Parmesan cheese
• 3 Tbsp unsalted butter, melted

Directions

1. Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.
3. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.
4. Preheat oven to 450 degrees F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.
5. Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.
6. Add the chicken cutlets to the mixture and coat well on both sides.
7. Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.
8. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet.
9. Bake: Bake at 450 degrees F on the center rack of the oven until cooked and golden brown, about 15 minutes.
10. Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.