Chicken breasts parma

  • Time cooking time: 10-15 minutes
  • Yield Serves 4


    2 teaspoons olive oil
    1/4 cup finely chopped onion
    1/4 cup finely chopped green pepper
    3 large garlic cloves, minced
    1 can (14.5 ounces) whole tomatoes, preferably no salt added, crushed
    1 can (8 ounces) tomato sauce
    1 teaspoon chopped oregano
    2 tablespoons chopped fresh basil
    1 tablespoon chopped fresh parsley
    Salt and pepper to taste
    4 boneless, skinless chicken breasts, about 4 ounces each
    Salt and pepper to taste
    1 tablespoon olive oil
    Thinly sliced asiago or provolone cheese, about 2 ounces
    Freshly grated Parmesan or Romano cheese
    4 cups cooked pasta


    To make the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the onions and peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, tomato sauce, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.

    Meanwhile, prepare the chicken. Preheat the oven to 375° F. Season the chicken on both sides with salt and pepper. Heat the 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Add the chicken breasts and brown on both sides, about 3 minutes per side. Remove the chicken and drain any excess oil from the pan. Place just enough of the sauce in the pan to cover the bottom. Add the chicken breasts in a single layer. Spread the tops with a little sauce. Place a thin layer of the sliced cheese on top of each breast, then sprinkle with the Parmesan or Romano cheese. Place in the oven and bake until the chicken is cooked, about 15 minutes depending on the thickness. Place on individual serving dishes; pass sauce and grated cheese separately. Extra sauce can be spooned on a pasta side dish.
    Heat the pasta and serve with chicken
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