POLLO ALLA PARMIGIANA

Ingredients	Quantity
Fresh thyme, chopped	1/2 oz.
Chicken breast, boneless & skinless	6 each
Extra virgin olive oil	2 oz.
Brown onions, chopped finely	6 oz.
Minced garlic	1 Tbsp.
Carmelina Brands® Italian Passata	2 qt.
Kosher salt	1/2 tsp.
Black pepper	1/4 tsp.
Dry oregano	1 tsp.
Fresh basil, chiffonade	2/3 oz.
Grated Parmesan cheese	2 oz.
Egg yolk	3 each
White wine	1 oz.

Method & Formula

First step: Marinate chicken breast with fresh thyme, black pepper, and extra virgin olive oil, refrigerate for 30 minutes. In a large sauce pan, gently heat the oil, add onions and garlic, and cook until translucent. Add Carmelina Brands Tomato and fresh thyme. Bring to a boil and simmer 15 minutes. Check seasoning with salt and pepper, add Parmesan cheese, basil, and turn it off. Next, whip the eggs and dip each chicken breast in the egg, season to taste. In a saute pan, gently heat the oil just enough to coat the pan. Sear the chicken on both sides until they turn a nice brown color. Moisten with wine and let wine evaporate for one minute. Add the tomato sauce and let the chicken finish cooking in the sauce for about 15 more minutes. Garnish with fresh Parmesan cheese and chiffonade basil. Enjoy!

Yield	Acceptable Pairings
6 servings	Chianti Super Tuscany