Chicken Parmigiana

Ingredients:
2 lbs of chicken (I bought breasts, halved them, and then rolled them flat a little)
1 lb of mozzarella, sliced
Shredded parmesan (I bought a block and threw the rind in the sauce)
Handful of basil leaves, chiffonade
Seasoned flour
Seasoned breadcrumbs
2 eggs
Vegetable oil

Sauce:
2 big cans of tomato (I chose puree and diced but whatever chunkiness you're in the mood for)
1/2 onion diced
1 head of garlic diced (it was very garlicy, which for J's birthday dinner is a good thing but may not be to everyone)
Handful of basil leaves
Salt, pepper, crushed red pepper to taste

Directions:
Sauce:
Saute the onion and garlic until fragrant and onion translucent. Add tomatoes and seasoning. Simmer on low for an hour, more or less won't hurt. Cover to maintain texture of sauce once you get to desired thickness.

Chicken:
Season flour and breadcrumbs. Dredge chicken in flour, then eggs, then breadcrumbs,
Head oil in a pan. Hot enough so it sizzles a little but not too hot. Add chicken to pan but don't crowd. Cook a couple minutes each side. Make sure it's really cooked so you get it nice and crispy and it stays a little crispy after baking in the sauce.
Cover bottom of the baking dish with sauce. I used a large baking dish to fit 4 and a smaller container to fit the remaining 2 pieces.
Cover chicken with sauce, then basil, then mozzarella, then parmesan.
Cook about 10 minutes in a 400 degree oven.

Tips for next time:
More seasoning in flour and breadcrumbs
Fry chicken longer so it's crispier