Chicken Parmesan

Largely following this with some of my own notes.

Take one of those huge ~5 breast packs of chicken.  Instead of beating them with a meat tenderizer, just cut in half.  Let sit overnight with 1 bulb minced or crushed garlic and some salt (no oil).  Use Great Grandma Doll's cast iron pan with the stove set on 3.  Breading with about 1.5 cups of bread crumbs and 2/3 c shredded high quality Parmesan cheese.  Dredge chicken in (1) flour (2) egg (3) bread crumb mixture then cook 3-4 minutes per side in olive oil.

Sauce: 1 bulb garlic minced.  Cook 3 minutes on sautee in Instant pot.  Add 2 cans tomatoes, preferably the san marzano kind.  Salt to taste.  Cook 20 minutes on high pressure.  Then add a handful of diced fresh basil and sautee another 20 minutes.  (This may not be necessary since the sauce thickens in the oven.)

Put sauce in 2 9"x12" pans and spread chicken out on top of that.  Then spread 8 oz of fresh mozzarella on top of the chicken and then some more of the good Parmesan.  Bake 20-25 minutes at 425 F until bubbly and good.  Convection bake is good. Goes great with spaghetti squash.