The best chicken Parm

1) In a pot over medium heat, add olive oil and sauté onions and garlic for 4-5 minutes. Then add tomato paste and cook for 1 minute. Next, add diced tomatoes, oregano, pepper flakes, and salt & pepper to taste. Simmer, stirring occasionally, for 15-20 minutes.

2) Butterfly your chicken breast and season with salt and pepper.

3) In 3 different bowls, prepare your dredging station: 1) breadcrumbs, grated parmesan, oregano, and pepper; 2) eggs and water; 3) AP flour, salt & pepper.

4) Dredge your chicken in flour, then egg, then breadcrumbs.

5) In a large skillet, heat olive oil over medium heat and fry your chicken 2-3 minutes on each side or until 165°F internal temperature.

6) Then remove and top your chicken with sauce and cheese. Torch or broil until the cheese is melted, then serve with basil and enjoy!