A: | 4 chicken breasts, split, skinned, and boned. |
B: | 1 onion, chopped |
3c garlic, minced | |
1T olive oil | |
C: | 28oz tomatoes |
12oz tomato sauce | |
2t oregano | |
2T basil | |
1/2t garlic pepper sauce (e.g. Louisiana "crystal") | |
D: | 2T cornstarch |
2T water, used to rinse out tomato cans | |
E: | 3oz cheese (mozzarella, hard, etc.) |
4T olives, chopped | |
1/4C parmesan cheese | |
1. | Bake (A) in covered dish ~30 minutes at 425F and drain. |
2. | Saute (B) in heavy pan until caramelized. Add (C), mix. |
3. | Stir (D) to combine, add to pan, mix to combine, cook over medium heat 5 minutes. |
4. | Pour sauce over (A), top with (E), and bake uncovered at 375F for 20 minutes. |
Servings: 6