~ Chicken Parmesan ~

                                                                            

3 lbs. boneless chicken breast – sliced thin

½ cup flour

Dashes of salt

Dashes of black pepper

Dashes of Chili powder

Dashes of garlic powder

Olive oil – for drizzling

8 oz. shredded Monterey Jack cheese

Grated Romano cheese

For the Tomato Sauce:

29 oz. can of crushed tomatoes

3 stalks celery – chopped

4 cloves of garlic – chopped

1 cup chicken broth

1 bunch of scallions – chopped

 ½ large onion – sliced

Juice of 1 lemon

1 tsp sugar

Handful of fresh basil – chopped

Dashes of salt

Dashes of black pepper

Dashes of red pepper flakes

Dashes of ground oregano

Olive oil – for drizzling

For the Sauce:

Heat a large frying pan with a drizzle of olive oil.  Add the scallions, celery, onions and garlic and sauté until the onions are transparent.

Add the crushed tomatoes, fresh basil, chicken broth, lemon juice, sugar and seasonings. 

Simmer the sauce while preparing the chicken.

For the Chicken:

Preheat Oven 350 degrees:

Season the flour with salt, pepper, garlic powder and Chili powder.

Place the sliced chicken in a bowl.  Place the seasoned flour in the bowl and toss so that each piece of chicken is coated with the flour.

Drizzle olive oil on a baking pan and place the coated chicken slices in the pan.  Drizzle a little olive oil over the chicken slices and place in the oven.

Bake 20-25 minutes depending on how thin the chicken is sliced.

To Build the Parmesan:

Drizzle a little olive oil at the bottom of a baking pan.

Place a ladle of sauce at the bottom of the baking pan.  Top with slices of the baked chicken, ladle of sauce, fresh basil, grated Romano cheese, shredded Monterey Jack cheese.

Repeat this process using all of the chicken and sauce.

Drizzle a little olive oil over the top of the dish.

Place in 350 degree oven and bake for 25-30 minutes.

This is a pleasing satisfying dish with a nice salad and bread and the leftovers are always welcome.

Enjoy with Love,

Catherine

xo