Chicken Parmesean from favoritefamilyrecipes.com

Chicken Parmesean from Favorite family recipes.com. We had this for Sunday dinner tonight, it was delicious! Better than any prepackaged or restaurant Chicken Parmesean I have ever had!

For the Sauce:
7-8 garden tomatoes (if you don't have garden tomatoes, 

I would suggest using 1 large can of crushed tomatoes and

 1-2 cans of diced tomatoes)
1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce

For the Chicken:
3 chicken breasts (pounded flat)
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. italian seasoning
1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

If you are using fresh tomatoes, peel them 

and mash them with a potato masher in a

 medium-sized bowl. Add salt and pepper,

 set aside. Heat a little vegetable oil in a large

 skillet and saute onion and garlic. When onions

 are clear, add the smashed tomatoes. Add basil

 oregano, parsley, sugar, salt and pepper and

 bring to a good rolling simmer. Add tomato

 sauce (to thicken it up a little bit). It still may 

seem a little watery, but trust me, it thickens up

 quite a bit after it simmers. Reduce heat a little

 and simmer uncovered for at least an hour,

 stirring occasionally.

About 20 minutes prior to serving. Put chicken 

in a Ziploc bag and add beaten egg and garlic.

 Smash all the air out of the bag, seal tightly, 

then work the the chicken around a little bit 

so it is covered in egg. On a plate or pie pan, 

combine bread crumbs, parsley, parmesan cheese, 

salt and pepper. Heat some oil on medium heat in 

another large skillet. Remove chicken from egg

 mixture and press into the bread crumbs. When

covered in bread crumbs, add the chicken to the

 oil brown on each side.

Place chicken on a greased cookie sheet and bake

 in the oven at 375-degrees for about 12 minutes or 

until no longer pink. In the meantime, cook spaghetti 

to al dente. Remove chicken from oven, add 2 slices 

of cheese per chicken breast, then return to the oven

 for about 2 minutes or until cheese is melted. Layer on

 individual plates: spaghetti, sauce, then chicken.