Guest blogger Jessica (Denver, CO) from Beauty Marks again.
Sometimes nothing but chicken parmigiana will do for a grumpy child. Yes, you all know how to make breaded chicken cutlets, but what made this version great was the sauce. It only took about five minutes longer than opening a jar:
Quick Marinara for Chicken Parmigiana
1 28 ounce can San Marzano tomatoes – whole or crushed; puree them with a hand blender (or as I like to call it, the kitchen vibrator)
Two cloves of garlic
A pinch of crushed red pepper
Dried or fresh oregano (I used both)
Sauté the garlic and pepper in the olive oil. Add the tomatoes. Simmer for about ten minutes. Add the oregano and salt. Sauté for a few more minutes. Voilà – or eccolà – you have the best sauce imaginable.