My chicken parmigiana/ Tomato sauce

Prep time: 25 min
cook time:45 min
serves 4-5

Ingredients:
5-6 thin sliced chicken cutlets
1 28oz can unflavored crushed tomatoes (Luigi Vitelli or Scalfani are my favorites)
2 whole cloves garlic cracked
2 large basil leaves
1 small yellow onion
3 tbsp butter
1 tsp salt
1 tsp black pepper
2 eggs
2-3 cups Italian flavored bread crumbs
1/4 cup olive oil
your favorite Mozzarella cheese (brick style)
for the sauce.
Poor the crushed tomatoes in a medium sauce pot. start heating it on low. take the 2 cloves of garlic with paper on them and lay your knife flat on the top, and smack down lightly with your hand (this makes the paper come off easy and cracks the garlic) add them to the sauce. Peel the onion and cut the top and bottom off, then cut it in half and add it to the sauce. add butter, basil, salt and black pepper and let simmer for 25-30 min or until the onion turns kinda clear. once this is done remove the onion.(you don't actually eat it).

while the sauce is cooking.
in a medium bowl beat the eggs. spread the bread crumbs out on a large plate. dip the cutlets in the egg, then dredge them in the bread crumbs covering thoroughly. Heat the oil in a large frying pan at medium heat. brown the cutlets quickly till they are golden (its OK if they are not cooked all the way in the middle). when they are done set them aside.

when the sauce is done
preheat the oven to 350 degrees.
in a shallow baking dish (pyrex or what have you) layer some sauce on the bottom, then add the chicken. add the rest of the sauce so it almost covers the chicken. cover tightly with foil. place in center of the oven and bake for 35 min. after 35 min uncover and place a slice of cheese (about 1/4 inch thick) on each cutlet. Bake for an additional 10-15 min until cheese is completely melted (stringy).

after this time the chicken should be fork tender!!!!! no knives needed!!!!

remove it from the oven and serve it with your favorite pasta, or other Italian sides.
Enjoy.