Chicken Parmesan

Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Put a cooling rack on top of a baking sheet. In a large bowl, combine the panko, rosemary, thyme and parmigiano reggiano. In a separate bowl, beat the egg until the yolk and white are well incorporated. Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly. Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture. Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.

Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.

Put the baking sheet in the oven.

Bake chicken for 20-25 minutes or until an instant read thermometer reads 160 degrees F (71 C).While the chicken is in the oven, heat a frying pan over medium heat and add the remaining 1 tablespoon of olive oil, along with the garlic and onions.

Saute until the onions are translucent and start turning brown around the edges.

Add the canned tomatoes, tomato paste, and dried oregano, then salt and pepper to taste. Simmer until the sauce is no longer watery. Bring a large pot of well salted water to a boil. After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).

Pour the sauce into a casserole dish, then top with the baked chicken.

Sprinkle with the Mozzarella and you can top with additional Parmesan if you'd like.

Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top. Boil the pasta according to the package directions, drain, then toss with olive oil.

Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley for garnish.