4 boneless chicken breasts
6 tbsp olive oil, divided
3 cloves minced garlic
1 onion minced or chopped
1 lb 4 oz can tomatoes
1&1/2 tsp salt
1 (8 oz) can tomato sauce
1/4 tsp thyme
1 egg
1/2 cup grated Parmesan cheese
1/4 cup packed dried bread crumbs
1/2 lb mozzarella cheese
In 3 tbsp hot olive oil, sauté garlic & onions until golden. Add tomatoes, salt, pepper, breaking up tomatoes with spoon, simmer uncovered 10 min. Add tomato sauce, thyme, simmer uncovered 20 min.
Beat egg well. Combine bread crumbs & 1/4 cup Parm cheese. Dip each chicken piece into egg then crumbs, sauté in 3 tbsp olive oil until golden on both sides. Set pieces side by side in baking dish 12x8x2.
Heat oven to 350°. Thinly slice the mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange mozzarella on top, spoon rest of tomato mixture on. Sprinkle with 1/4 cup Parmesan. Bake uncovered 30 min. Makes 4 generous servings.
Rhonda & Ed
Beat egg well. Combine bread crumbs & 1/4 cup Parm cheese. Dip each chicken piece into egg then crumbs, sauté in 3 tbsp olive oil until golden on both sides. Set pieces side by side in baking dish 12x8x2.
Heat oven to 350°. Thinly slice the mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange mozzarella on top, spoon rest of tomato mixture on. Sprinkle with 1/4 cup Parmesan. Bake uncovered 30 min. Makes 4 generous servings.
Rhonda & Ed
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