Chicken Parm

Sauce:
1 28oz can of crushed tomato
1 28oz can of tomato puree
1 8 oz can of tomato paste
1 small yellow onion
1 TBS minced garlic
1 TBS oregano
1 tsp salt
1 tsp black pepper
2 tsp sugar
2 tsp olive oil

Sweat the onions and garlic together in olive oil over medium heat until the onions are translucent. Add the rest of the ingredients and simmer on low for 2-3 hours (the longer the better).

Pre-heat oven to 350.

Bread Crumbs:
2 slices of multi grain bread, toasted (one piece of bread for each piece of chicken, so 3 pieces of chicken, 3 pieces of bread)
1 tsp salt
1 tsp black pepper
1 tsp oregano
1 TBS grated romano cheese

Toast the bread and let it cool.  Once the bread has cooled, place the bread and spices into a food processor and blend until a fine crumb mixture.

Chicken:
2 boneless, skinless chicken breasts
8 oz fresh mozzerella cheese
1 large egg

Place the chicken breasts in the egg wash and lightly coat the chicken breasts with the bread crumb mixture.  Brown each side of the chicken in a pan over medium heat with 3 TBS of olive oil, then place them in the oven at 350 for 10-15 minutes to finish them off. Add the mozzerella cheese to the chicken during the last 5 minutes and cook until the cheese melts.  Serve with pasta of your choice.