Chicken Parmesan
4 half chicken breasts, skinned and boned
2 cans (14½ oz. each) Italian style stewed tomatoes
2 tablespoons of cornstarch
½ teaspoon of oregano or basil, crushed
¼ teaspoon of hot pepper sauce (optional)
¼ cup of grated Parmesan cheese
Place chicken in baking dish. Baked covered 15 minutes in preheated
oven - at 425º F. Drain. Combine tomatoes, cornstarch, oregano and pepper
sauce. Cook, stirring constantly, until sauce is thickened. Pour heated
sauce over chicken and top with cheese. Bake 5 minutes, uncovered. Serve
garnished with parsley.
Make 4 servings.
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