Title: Chicken Parmigiana
Categories: Italian Poultry
Yield: 4 Servings
| 1 | pk | Chicken Breasts * |
| 1 | cn | ITALIAN Tomato Sauce ** |
| 2 | tb | Olive Oil |
| | | Mozzarella Cheese |
| | | Parmesan Cheese |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
* Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy
skillet. Place chicken in skillet and brown for 2-3 mins on each side
(longer if chicken is thicker). After they are browned, remove them from
skillet and drain on paper towel. Pour out any excess oil in the pan (there
shouldn't be much if any!). Pour the tomato sauce in the skillet and heat
it until it is gently bubbling. Return chicken to the pan and allow to cook
for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and
parmesan cheese all over the top and cover skillet. Allow this to cook
until cheese begins to melt. Serve alone or over spaghetti or linguine.