Chicken Parmesan

Makes 4 servings Chicken Parmesan
Tomato Sauce

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Chicken Parmesan

Ingredients:

2 pounds skinless, boneless chicken breasts
1 1/2 cups bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
2 Tablespoons parsley
pepper to taste
2 beaten eggs
2 Tablespoons olive oil
3 cups Tomato Sauce (recipe follows) or store bought
1/2 pound grated mozzarella cheese
2 Tablespoons grated parmesan cheese

Preheat oven to 350°. Rinse chicken and pat dry. Place chicken between two sheets of plastic wrap and pound to 1/4-inch thickness. (Use a heavy skillet to pound.)

In a bowl, combine bread crumbs, parmesan cheese, oregano, basil, parsley and black pepper.

In another bowl, beat eggs. Dip chicken firs in egg, then in seasoned crumb mix till well-coated.

Heat oil in skillet. When oil is hot, add chicken breasts and saute until lightly browned, about 5 minutes per side.

Put chicken in slightly greased baking pan. Pour tomato sauce over chicken. Spread mozzarella cheese on top. Bake 15-20 minutes or until bubbly hot. Sprinkle with Parmesan cheese before serving.

Each serving: 86 grams protein, 25 grams carbohydrate.

Basic Tomato Sauce

Ingredients:

2 Tablespoons olive oil
1 medium onion, chopped
4 cloves of garlic, minced
28 ounce-can crushed tomatoes with liquid
1/4 cup tomato paste
1/2 cup red wine
1 bay leaf
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 teaspoons basil
1/4 cup fresh parsley
pepper to taste

Heat oil in saucepan, add onions and garlic and saute over medium heat until softened - about 5 minutes. Add tomatoes and their liquid, tomato paste, red wine, bay leaf, oregano, red-pepper flakes, basil, parsley and black pepper. Stir well. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Taste and adjust seasonings.

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