Italian Chicken Breast With Marinara Sauce - cooking recipe

Ingredients

CHICKEN BREAST
1 lb shredded mozzarella cheese
3 cups all-purpose flour
1/2 cup dried parsley flakes
1/2 cup grated parmesan cheese
1 (7 ounce) package Italian salad dressing mix
1 cup milk
2 extra large eggs
8 boneless skinless chicken breast halves
MARINARA SAUCE
1/4 cup olive oil
1 1/2 cups chopped onions
1 clove garlic, minced (or more to taste)
3 (14 ounce) cans diced tomatoes
3 (8 ounce) cans tomato sauce
1 1/4 cups chopped green bell peppers
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
pepper

Preparation

CHICKEN BREASTS:
In a medium bowl, combine mozzarella cheese, 2 cups of the flour, parsley flakes, Parmesan cheese, and dressing mix.
Whisk together milk and eggs in a shallow bowl until well blended.
Place remaining cup of flour in another shallow bowl.
Coat the chicken with flour and shake off the excess.
Dip the chicken into the egg mixture and then into the cheese mixture.
Coat the chicken evenly with the cheese mixture and press it into the chicken.
Heat about 1/8 inch vegetable oil in a large skillet over medium heat.
Add the chicken and cook for 5-6 minutes on each side or until cooked through.
MARINARA SAUCE:
Heat oil in a large saucepan or a dutch oven over medium heat.
Add chopped onion, garlic& bell pepper and saute' for 3 minutes stirring constantly to prevent it from burning.
Add tomatoes, tomato sauce, rosemary, oregano, salt and pepper.
Bring to a boil.
Reduce the heat and simmer for 1 hour.
To serve, put cooked pasta in a large pasta bowl or platter.
Pour some of the marinara sauce over the top.
Lay the chicken breasts on top and pour the remainder of the marinara sauce over all.