Good ingdients make this quick no-breading and no-frying chicken parmesean 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 in half lenghwise (8 total pieces) |
| 1 can | 14 1/2 ounce Italian style stewed tomatoes |
| 1 can | 28-ounce whole San Marzano tomatos |
| 2 Tbsp | Cornstarch |
| ¼ tsp | Dried Oregano |
| ¼ tsp | Dried Basil |
| ¼ tsp | Hot pepper sauce (optional) or 1/8 tsp cayenne pepper |
| ¼ cup | Fresh grated parmesean cheese |
| 1. Preheat oven to 425 |
| 2. Add chicken into 7x11 glass baking dish |
| 3. Cover with foil |
| 4. Cook in oven for 15 minutes or until chicken is done. |
| 5. Meanwhile, combine both cans of tomatoes, cornstarch, basil, oregano, and hot pepper sauce/pepper in a saucepan. |
| 6. Cook stirring constantliy until sauce is thickend. Crush tomatos with spoon or fork. |
| 7. Uncover chicken and pour heated sauce over cookekd chicken. |
| 8. Top with cheese. |
| 9. Return to oven and bake until bubbly and cheese is melted, 5-15 minutes. |
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