2 whole chicken breasts, halved and skinned           
6 Tbsp. olive oil, divided
1 medium onion, diced
1 clove garlic, minced
2 cans (10 oz.) tomato puree
1 tsp. salt                                           
1/4 tsp. pepper
1/8 tsp. ground oregano
1 egg, beaten
1/4 cup dry bread crumbs
1/4 cup plus 3 Tbsp. Parmesan cheese         
1 cup shredded Mozzarella cheese
1 lb. zucchini, sliced

In medium saucepan, heat 3 Tbsp. of the olive oil; add onion and garlic and cook about 5 minutes or until onion is translucent. Add puree, salt, pepper, and oregano; stir. Cover and simmer over low heat, stirring occasionally, for 1/2 hour.

Dip chicken in egg, then in a combination of bread crumbs and 1/4 cup of the Parmesan cheese. Turn to coat chicken completely. In a large frying pan. Place remaining 3 Tbsp. oil. Add chicken and cook, turning, about 8 minutes or until brown on both sides.

Place chicken in shallow baking pan. Spread with 1/2 of tomato sauce, then with 1/2 of Mozzarella cheese. Arrange zucchini over all. Spread with remaining tomato sauce, then remaining Mozzarella cheese. Sprinkle with remaining 3 Tbsp. Parmesan cheese.

Bake uncovered at 375° for 50 to 55 minutes.

*I use 1 to 2 tsp. oregano, and bake covered for 35 minutes and uncovered for 25 minutes.

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