Baked Chicken Marinara

Ingredients

• 2 tablespoons olive oil extra virgin 
• 3  shallots peeled finely chopped
• 4 teaspoons garlic cloves finely
• 28 ounce canned tomatoes crushed canned
• 2 teaspoons oregano dried
• 0.3 teaspoon pepper flakes dried red crushed
• 0.5 cup basil fresh chopped
• 0.8 cup breadcrumbs 
• 0.8 cup parmesan cheese grated
• 0.5 cup all purpose flour 
• 2 large eggs beaten
• 9 large chicken thighs boneless skinless cut in half ( or skin-on, your preference)
• 4 tablespoons olive oil extra virgin 
• 0.8 cup mozzarella cheese grated

Equipment

• bowl
• frying pan
• sauce pan
• oven
• microwave

Directions

1. Heat 2 tablespoons olive oil in heavy large saucepan over medium heat.
2. Add the shallots and sauté until tender, about 4 minutes.
3. Add the garlic and cook a minute more.
4. Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside.
5. Combine the grated Parmesan and the breadcrumbs in a shallow bowl.
6. Put the flour in another separate bowl, and the beaten eggs in another bowl.
7. Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture.
8. Preheat oven to 350°F.
9. Heat 4 Tbsp of olive oil in heavy large nonstick skillet over medium-high heat.
10. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side.
11. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces.
12. Sprinkle with Mozzarella cheese.
13. Bake for 10 minutes at 350°F, or microwave on high heat for 10-20 seconds, just until the cheese has melted.