Chicken Parmesan |
| Name: |
Kelly Cox |
| Base: |
Fort Benning, GA |
| Recipe: |
1 lb. Chicken
2 cans (14 ½ oz. each) Italian style stewed Tomatoes
2 Tb. Cornstarch
½ tsp. Oregano or Basil
1/4 tsp. Hot Pepper Sauce
1/4 c. grated Parmesan Cheese
Parsley, for garnish.
Slightly flatten each chicken breast. Place in baking dish, cover with foil; bake at 425 for 20 minutes. Remove foil; drain. In a large saucepan, combine tomatoes with juice, cornstarch, oregano and pepper sauce. Stir until cornstarch dissolves. Cook stirring constantly until mixture boils and thickens. Pour over chicken; top with cheese. Bake uncovered 5 minutes or until cheese is melted. Garnish with parsley. Serve with hot rice or pasta.
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