Good ingredients make this quick no-breading and no-frying chicken Parmesan delicious. You won't miss the frying in this healthy Italian dish.
40 minutes, 4 servings
| 4 | Chicken breast pieces (no skin or bones), but cut in half lengthwise (8 total pieces) |
| 1 can | 14.5 ounces Italian style stewed tomatoes |
| 1 can | 28 ounces whole San Marzano tomatoes |
| 2 Tbsp | Cornstarch |
| ¼ tsp | Dried Oregano |
| ¼ tsp | Dried Basil |
| ¼ tsp | Hot pepper sauce (optional) or cayenne pepper (1/8 tsp) |
| ¼ cup | Fresh grated Parmesan cheese |
| 1. Preheat oven to 425°F. |
| 2. Add chicken into a 7x11 glass baking dish. |
| 3. Cover the dish with foil. |
| 4. Cook in the oven for 15 minutes or until the chicken is done. |
| 5. Meanwhile, combine both cans of tomatoes, cornstarch, basil, oregano, and hot pepper sauce or cayenne pepper in a saucepan. |
| 6. Cook, stirring constantly, until the sauce is thickened. |
| 7. Crush tomatoes with a spoon or fork. |
| 8. Uncover the chicken and pour the heated sauce over the cooked chicken. © FirstPageRecipes.com |
| 9. Top with Parmesan cheese. |
| 10. Return to the oven and bake until bubbly and cheese is melted, about 5-15 minutes. |
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