The Best Chicken Parmesan

This really is the best chicken parmesan I've ever had! No soggy crust, no flavorless sauce, and no skimping on the cheese - this recipe has three kinds. A recipe everyone in the family will go crazy for!

Ingredients

• Marinara Sauce
• 1 Tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, minced (2 tsp)
• 1 (28 oz) can crushed Roma tomatoes
• 1/4 tsp dried oregano
• 2 fresh basil sprigs*
• salt and freshly ground black pepper
• Chicken
• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz whole-milk mozzarella cheese , shredded (1/2 cup)
• 2 oz provolone cheese , shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1 1/2 oz Parmesan cheese , grated (1/2 cup)
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/3 cup olive oil
• 1/4 cup torn fresh basil

Instructions

1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
5. Full instructions visit @cookingclassy