Preheat oven to 400 degrees F. Season chicken with salt and pepper. Dredge each breast in flour, dip in egg and dredge with bread crumbs. Divide oil between 2 large saute pans and heat until smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides. Transfer to baking sheet and top each breast with some tomato sauce, a few slices of mozzarella and tablespoon of parmesan. Bake in oven about 5 to 7 minutes until chicken is cooked through and cheese is melted. Remove and garnish with basil or parsley leaves.
Heat olive oil in medium sauce pan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, cubano pepper and bring to boil. Season to taste with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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|Serving Size: 1 Serving (644g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 650 (44%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 35.5g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 397.5mg||122 %|
|Sodium 1935.7mg||67 %|
|Potassium 1444.6mg||38 %|
|Total Carbohydrate 100.6g||30 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 93.8g|
|Protein 104.7g||150 %|
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Calories per serving: 1481
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