I made this last night, and your dad loved it. It was quick and relatively easy. If you had a good bottled marinara sauce it would be even simpler. I used fresh herbs because it's summer, and they're growing in my garden. In the winter you could use dried herbs, but use about 1 tsp basil & 1/2 tsp oregano.
I served this with bread and a salad, but it would also be good w/ pasta.
4 boneless chicken breasts, seasoned w/ salt, pepper, & garlic powder or fresh garlic
1/2 cup or more Italian bread crumbs, seasoned with salt & pepper
1/2 cup grated Parmigiano Reggiano (1/2 for bread crumbs, 1/2 for topping)
3+ tbl olive oil
1 tbl olive oil
1 crushed garlic clove
1/4 cup onion
1 can chopped tomatoes, pureed
salt & pepper to taste
handful of fresh basil, chopped
leaves from 1 sprig fresh oregano, chopped
For the marinara: Saute onion & garlic in olive oil. Add pureed tomatoes and cook til thick-about 15 minutes. Season w/ salt & pepper. Remove from heat and add fresh herbs.
For the chicken: Season the bread crumbs w/ salt & pepper, and add 1/4 cup Parmigiano & mix.
Rub chicken with garlic & season with salt & pepper. Heat olive oil in a nonstick pan over medium high heat. Dredge chicken lightly in bread crumbs and pan fry 5 minutes on each side.
Remove chicken from pan and place on plate. Top with a spoonful of marinara & some parmigiano. Serve immediately.