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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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A very tasty low fat version. I usually make the sauce the day before or on the weekend then I have a quick meal for during the week. Serve it with your favorite pasta. Delicious. Ingredients:
1 tablespoon olive oil |
1 large onion, diced |
4 -5 minced garlic cloves |
4 (796 ml) cans diced tomatoes |
1 (156 ml) can tomato paste |
1 teaspoon sugar |
2 tablespoons dried basil |
1 tablespoon worcestershire sauce |
2 whole boneless skinless chicken breasts |
salt and pepper |
1 tablespoon butter or 1 tablespoon olive oil |
1/2 cup parmesan cheese, grated |
2/3 cup italian cheese, grated |
Directions:
1. Saute onion in olive oil until translucent.
2. Add garlic, saute 1 min more.
3. Add tomatoes, tomato paste, sugar, basil and Worcestershire sauce.
4. Bring to a boil then simmer for at least 2 hours.
5. Cut each breast into quarters.
6. One at a time, place chicken between 2 sheets of plastic wrap and pound until 1/4 inch thick.
7. Season each piece with salt and pepper.
8. Heat olive oil in skillet, fry chicken until no longer pink inside.
9. Place in 9x13 casserole dish.
10. Top with enough tomato sauce to cover the chicken.
11. Bake at 350°F for 30 minutes.
12. Top with cheeses and return to oven until cheese is melted.
13. Use the extra sauce on your pasta.
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