Looking for a chicken parmesan recipe to cook tomorrow night

Fry up a chicken breast. Top it with red sauce and provolone. Blast it in the broiler. Serve on top of pasta with more sauce.

Marinara sauce
3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Directions:
Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
Add the chili flakes to taste.
Add all the tomato products.
Pour the chicken stock into one of the 28-oz cans.
Fill it the rest of the way with water and add that and the sugar to the pot.
Stir and bring to a simmer.
Taste and season with salt and cover.
Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

Chicken
3 tablespoons olive oil
Breadcrumbs
fresh rosemary leaves
fresh thyme leaves
fresh Italian parsley leaves
Salt and freshly ground black pepper
chicken cutlets
1/2 cup shredded mozzarella
grated Parmesan


Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil and coat in breadcrumbs. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.