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Chicken Parmigiana

4 boneless skinless chicken breast halves
1 (6 ounce) can tomato paste
34 cup water
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
14 teaspoon pepper
12 teaspoon italian seasoning
12 teaspoon dried oregano
14 teaspoon crushed red pepper flakes (optional)
2 cups shredded mozzarella cheese
14 cup grated parmesan cheese


Place the chicken in a greased 8-inch apuare baking dish. In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken, Bake, uncovered, at 400 for 15-20 minutes or until chicken juices run clear. Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted.

Source: www.food.com