Meat/Chicken Parmesan
| 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