Ingredients: |
Ingredients: Sauce Step 1:
2 (14.5 oz.) cans Hunt's Diced Tomatoes
2 (14.5 oz.) cans Hunt's Tomato Sauce
1 medium onion, diced
2 garlic cloves, minced
1-2 bay leaves
1/2 c. Kalamata olives, pitted
1/2 stems fresh basil leaves
Salt and pepper to taste
Crushed red pepper to taste
(If sauce is too acidic, add a pinch of sugar)
Chicken Parmigiana Step 2:
1.5 to 2 lbs. chicken tenders
1/2 cup all-purpose flour
2 eggs
1 tbsp water
1 c. Italian bread crumbs
1 c. grated Parmesan (freshly grated, if possible)
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 package of sliced Mozzarella cheese
1 ball of fresh Mozzarella cheese
|
Directions: |
Directions:Sauce, Step 1:
Cook onions, garlic, bay leaves and spices until soft. Add olives and tomatoes. Season to taste. Cook over low-medium heat for a minimum of one hour.
Chicken, Step 2:
Use three different baking dishes for each layer of chicken coating. First dish: add the flour and salt. Second dish: beat the eggs with water together. Third dish: add the bread crumbs, the Parmesan cheese, parsley and seasonings. Take one chicken tender and dip in dish one, dish two and dish three. After all tenders are coated, cook in a skillet over medium heat. Do not crowd the meat. When all chicken tenders are cooked, pour half of the olive tomato sauce over the meat. Layer the soft Mozzarella first, followed by the sliced Mozzarella cheese. Sprinkle the Parmesan cheese and a little olive oil on top.
Bake in a 350º oven until sauce bubbles and the cheese slightly browns. Mix remaining tomato sauce with a cooked pasta of choice (I use Angel Hair). Place 2-3 chicken tenders and cheese sauce over the pasta. Add basil and more Parmesan cheese. |
This recipe for Chicken Parmigiana and Tomato Olive Sauce is from