Straight up stole this recipe from Alton Brown…putting it here for my own remembrances. It ROCKED…Long and Complex but it ROCKED. I don’t even LIKE Chicken Parm…and I liked this. DO THE RED SAUCE FIRST.. INGREDIENTS: 2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick 2 teaspoons kosher salt 120 grams (1 cup)…