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Ingredients

•   Extra-virgin olive oil
• 1   medium onion, chopped
• 2   garlic cloves, peeled and minced
• 2   bay leaves
• 1/2 bunch  fresh basil sprigs (about 8 sprigs), leaves only
• 1/2 cup   kalamata olives, pitted
• 2   28-ounce cans whole San Marzano tomatoes, drained and hand-crushed
•   Pinch sugar
•   Kosher salt and freshly ground black pepper
• 4   skinless, boneless chicken breast halves (about 1 1/2 pounds total)
• 1/2 cup  all-purpose flour
• 2   large eggs, lightly beaten
• 1 tablespoon  water
• 1 cup  dried bread crumbs
• 1   8-ounce ball fresh buffalo mozzarella, drained
•   Freshly grated Parmigiano-Reggiano
• 1 pound   spaghetti

Description

In A Large Saute Pan Heat A 2-count Of Oil (about 2 Tablespoons) Over Medium Heat. When The Oil Is Hot And Hazy, Add The Onion, Garlic, And Bay Leaves; Cook And Stir For 5 Minutes Until Fragrant And Soft. Hand Tear Half Of The Basil Leaves. Add The Olives

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