This is a fantastic recipe!!
The chicken is cooked with Mario Batali’s Basic Tomato Sauce,
which is adapted from his Molto Italiano cookbook.
Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated carrots
3 TB chopped fresh thyme
2 28-oz cans peeled whole tomatoes in juice
10 skinless boneless chicken breasts, halves
3 cups fresh breadcrumbs (from crust-less French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
6 TB ( or more) olive oil, divided
3 cups coarsely grated well drained fresh water-packed mozzarella divided ( regular mozzarella can be substituted)
1 1/4 cups freshly grated Parmesan cheese, divided
1 1/4 cups freshly grated Pecorino Romano cheese
2 TB chopped fresh Italian parsley
1 TB chopped fresh Marjoram
Basic Tomato Sauce
Heat olive oil in large saucepan over medium-high heat.
Add onions and garlic; saute until onions are soft and golden, about 10 minutes.
Add carrots and thyme; saute until carrots are soft, about 5 minutes.
Add tomatoes with juice; bring to a boil, coarsely crushing tomatoes with potato masher or fork.
Reduce heat to medium -low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour. Season with salt and pepper.
Note: Can be made 1 day ahead. Cool slightly.
Chill uncovered until cold, then cover and keep refrigerated.
Rewarm sauce before using.
Place chicken breast halves between 2 sheets of plastic wrap.
Using meat mallet or rolling pin, pound chicken breasts to 1/3 inch thickness.
Sprinkle both sides of chicken with salt and pepper.
Spread bread crumbs on plate.
Whisk eggs to blend in medium bowl.
Spread flour on another plate.
Coat both sides of chicken with flour, then eggs, then breadcrumbs.
Preheat oven to 350 degrees.
Heat 2 TB oil in large nonstick skillet over medium high heat.
Working in batches, add chicken to skillet and cook until brown,
about 2 minutes per side, adding more oil as needed ( chicken will not be cooked through).
Transfer chicken to platter.
Spread 1 cup sauce over bottom of 15 x 10 x 2-inch glass baking dish.
Arrange 1 layer of chicken over sauce.
Spoon 2 cups sauce over.
Sprinkle half of Mozzarella, Parmesan and Pecorino over.
Repeat with remaining chicken, sauce mozzarella, Parmesan, and Pecorino.
Bake until cheeses melt and chicken is cooked through, about 20 minutes.
Sprinkle with parsley and marjoram and serve.