| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
Italian |
Meats, Fish, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
|
Boneless; skinless chicken breasts |
|
|
Seasoned salt; to taste |
|
|
Garlic powder; to taste |
| 2 |
cn |
Italian-style tomatoes; juiced included, <15 oz. each> |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Basil |
| 2 |
tb |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Parmesan cheese; grated |
| 1 1/2 |
c |
Mozzarella cheese; shredded (up to 2) |
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Trim any visible fat from the chicken. Sprinkle with the seasoned salt
and garlic powder. Place in a covered baking dish and bake for 15-20
minutes.
3. While the chicken is baking, mix the tomatoes, oregano, basil, sugar,
cornstarch and Parmesan cheese in a medium saucepan. Cook over medium heat
until bubbly, stirring occasionally.
4. Pour the tomato mixture over the chicken. Sprinkle with the mozzarella
cheese. Return the chicken to the oven and bake uncovered for 10-15 minutes
or until the cheese is completely melted.
NOTES : Decrease amount of sugar next time, just a little too sweet.
Recipe by: The NFL Family Cookbook/Dermontti Dawson
Posted to TNT Recipes Digest, Vol 01, Nr 937 by SilkyKitty
<SilkyKitty@prodigy.net> on Jan 13, 1998
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