Chicken Parmigiana

We buy the chicken breasts fresh, we trim them ourselves, prep for frying in imported Italian olive oil, after they have rested and the sauce is ready, infused with beef and pork, simmered for at least 3 hours we plate one through four pound trays chicken breasts, pecorino Romano grated cheese, abundant sauce and top with fresh made mozzarella. HEAT TO EAT Bread and wine wouldn't hurt.