Chicken Parmesan Tom & Kari

8 boneless chicken breasts
8 ounces Monterey Jack cheese, sliced or shredded
1/2 cup Parmesan cheese
2 eggs, beaten
3 cloves garlic, chopped
1/2 onion, chopped
1 or 2 28-ounce can diced tomatoes
3 8-ounce cans tomato sauce
1/2 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon oregano

Saute garlic and onion in 3 tablespoons oil. Add diced tomatoes, tomato sauce, basil, pepper and oregano. Simmer for 20 minutes. Pour all sauces into a buttered 9x13-inch dish. Dip chicken in beaten egg, then dredge through bread crumbs. Sprinkle with 1/2-cup Parmesan cheese.

Bake, uncovered, for 50 minutes in a 350-degree oven. Place Monterey Jack cheese on chicken. Bake 5-10 minutes more until cheese melts.

Serve with rice, if desired.

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