Chicken Parmesan is a very delicious dish coming straight from Italy. You will need:

1/4 cup extra-virgin olive oil, plus 3 tablespoons

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

1/2 cup kalamata olives, pitted

1/2 bunch fresh basil leaves

2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed

Pinch of sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts

1/2 cup all-purpose flour

2 large eggs lightly beaten

1 tablespoon water

1 cup dried bread crumbs

1 (8-ounce) ball fresh buffalo mozzarella, water drained

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

First coat a pan with the olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic and bay leaves. Cook for 5 minutes. Add olives and basil then carefully add the tomatoes. Cook and stir until the liquid is cooked down and the sauce is becoming thick. Season it with the sugar, salt, and pepper. Lower heat and now preheat the oven to 450 degrees F. Now begin laying the chicken breasts over a piece of plastic wrap and pound with a flat mallet. Pour the flour in a shallow platter and season with salt and pepper. Mix the ingredients and combine the eggs and water in a separate large bowl. Next pour the bread crumbs on a plate and add salt and pepper. Heat 3 tablespoons of oil in a skillet. Bread the chicken breasts in the flour mix and then the egg wash then bread crumbs. Now add the breasts to the skillet and fry for 4 minutes on each side. Ladle the tomato-olive sauce over the chicken and add mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until cheese is bubbly. Serve with hot spaghetti and enjoy!