In all my years spinning around the sun I don’t believe I’ve ever had chicken parmesan before. I know, ludicrous, right? Not necessarily an American staple, it seems like something everyone should have at least once. I’ve had eggplant parm in my vegetarian days, but this is my first experience tackling the super delicious and highly coveted comfort of Chicken Parmesan. – Oh, and I added a little spice!

Spicy Chicken Parmesan

3 Tbs. olive oil
1/4 cup all purpose flour
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
sea salt and freshly ground black pepper
five 4-oz boneless, skinless chicken breasts
2 cups Spicy Tomato Sauce, recipe follows
1/2 cup shredded mozzarella cheese
1/4 cup shaved Parmesan

2 cups Spicy Tomato Sauce* (recipe to follow)

Preheat the oven to 425 degrees. 

Stir herbs and flour in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken breasts with olive oil and then coat each side with the seasoned flour mixture. Heat a large heavy oven-proof skillet over high heat. Add the chicken and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. 

Spoon the Spicy Tomato Sauce* over and around the chicken breasts (with a little underneath each one too). Sprinkle 1 tsp. of the mozzarella over each breast, then sprinkle 2 tsp. of the Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 20 minutes.
Sprinkle with extra fresh herbs before serving, if desired.

*Spicy Tomato Sauce:
1/2 cup extra virgin olive oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp. crushed red pepper flakes
1 tsp. Italian herb blend, dried (or 2 Tbs. fresh)
sea salt and freshly ground black pepper
1/4 cup tomato paste
two 32-ounce cans crushed tomatoes with basil

In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and sauté until soft and translucent, about 2 minutes. Add the salt and pepper, Italian herbs, and crushed red pepper flakes. Stir and cook for an additional 2-3 minutes. Add the tomato paste and crushed tomatoes and simmer covered on low heat for 30 minutes or until thick. Season with additional salt and pepper to taste.