"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 7, 2006


4 chicken breasts, skinned and boned
1 can diced tomatoes with green chiles (you can
also use crushed tomotoes or tomato sauce)
3 tbl. olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic salt
salt and pepper
8 sliced mozzarella or provolone cheese
1 lb. pasta - use your favorite

Preheat oven to 375.

Pound chicken until thin.

In a skillet, brown the chicken in the olive oil until browned on both sides.

Place chicken in a baking dish, spinkle with oregano, basil and garlic, salt and pepper. Top with the diced tomatoes.

Bake uncovered for 45 minutes.

Top the chicken with the cheese slices and bake another 15 minutes or until chicken is thoroughly cooked.

Serve over your favorite pasta, cooked according to directions.




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