Chicken Parmagiana

I made this for the first time tonight. It's the first recipe I have cooked out of the new Rachael Ray cookbook I got for Christmas. Super yummy and worth the effort!

1 c. flour
2 eggs, lightly beaten
1/2 c bread crumbs
1 cup grated parmesan
1/4 c chopped fresh parsley (I didn't use this)
5 Tbsp of olive oil
4 chicken breast halves
salt and pepper
3 to 4 garlic cloves, finely chopped
1 tsp crushed red pepper flakes
1 small yellow onion, finely chopped
1 tsp dried orgegano
1 (28 ounce) can crushed tomatoes
1/2 c chopped fresh basil (I use about 2 tsp of dry)
1 cup mozza grated

Preheat the broiler
Set up 3 dishes on counter: one with flour, one with eggs, and one with bread crumbs, half the grated parmesan and the parsley combined.

Heat 3 Tbsp olive oil in a large skillet over medium heat. While the pan is heating up, season the chicken with salt and pepper, and coat each one in the flour, then egg and lastly the cheesy bread crumbs.

Once the oil is hot, cook the chiken until they are golden brown and cooked though.

While the chicken is cooking, place a medium pot on stove over medium heat. Add 2 Tbsp of oil, Add the garlic, red pepper flakes, chooped onion, oregano, slat and pepper. Cook until veggies are softened. Add tomatoes and heat through. Stir in basil and season with salt and pepper.

Spread layer of sauce in casserole dish. Layer the chicken on top and cover with remaining sauce. Sprinkle with parmesan and mozza. Brown the casserole under the broiler.

Note: I actually used half of the amounts for the chicken coating and it was enough. I served it with potatoes but I think it would be better with rice or pasta as their is lots of sauce. Enjoy!