Chicken Parmigiana – Rachael Ray

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt
• 1/2 cup chicken or vegetable stock
• 2 cans Italian tomatoes (28-32 ounces each)
• A few leaves of basil, torn
• 4 boneless, skinless chicken breasts (6-8 ounces each), rib meat removed
• Salt and pepper
• 1/2 cup fine breadcrumbs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese, plus some for garnish
• 1 tablespoon parsley, finely chopped
• 1 sprig rosemary, finely chopped
• 1 tablespoon thyme, finely chopped
• 1 teaspoon granulated onion (1/3 palmful)
• 1 teaspoon granulated garlic
• 2 teaspoons grated lemon zest
• Flour, for dredging
• 2 large eggs, beaten
• Olive or canola oil for shallow frying
• A few leaves of basil
• 1 pound thin linguine