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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe from my dad, and it is delicious. The extra sauce can be frozen for later use in pizzas, lasagna, etc. Ingredients:
tomato sauce |
1 1/2 cups chopped onion |
4 cloves minced garlic |
1/3 cup margarine or olive oil |
1 quart stewed tomatoes |
1 quart tomato juice |
4 (6oz.) cans tomato paste |
1/2 cup snipped parsley |
2 tsp salt |
3 tbsp crushed oregano |
1/2 tsp crushed thyme |
1 tsp crushed basil leaves |
2 cups dry wine or sherry |
2 cups water |
chicken |
6 boneless skinless chicken breasts |
1/3 cup butter or margarine |
1 cup bread crumbs |
1/2 cup grated parmesan cheese |
2 eggs slightly beaten |
1/4 tsp salt |
dash of pepper |
8 oz. sliced or grated mozzarella cheese |
Directions:
1. Saute onions and garlic in margarine using a kettle of at least 4 quarts.
2. Add stewed tomatoes, tomato juice, tomato paste, parsley, salt, oregano, thyme, basil, wine or sherry, and water.
3. Simmer for 4 hours.
4. Preheat oven to 400°.
5. Melt butter or margarine in a baking dish (13x9x2 inches).
6. Combine bread crumbs, Parmesan cheese, salt, and pepper.
7. Dip chicken pieces in beaten egg, then in crumb mixture. Arrange in baking dish.
8. Bake for 15 minutes, turn chicken pieces over and bake 15 minutes more.
9. Pour 3 cups of Tomato Sauce over chicken.
10. Top sauced chicken with Mozzarella cheese; reduce heat to 350°.
11. Continue baking for 30 minutes.
12. Serve over pasta.
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