GARDEN CHICKEN PARMESAN

INGREDIENTS

4 Chicken Breast halves (skinless boneless)

2 tablespoons Olive Oil

2 tablespoons Margarine or Butter

1/3 cup Flour

1/3 cup Breadcrumbs

1/3 cup Parmesan/Romano Cheese

1 clove Garlic (diced)

1/2 teaspoon Oregano 

Salt and Pepper

1/2 cup Chicken Broth 

8 oz can diced Tomatoes

4 oz can Tomato Sauce

2 tablespoons Sugar

1 cup fresh Zucchini (peeled, halved and sliced)

Mozzarella Cheese (shredded) 

1/2 box Vermicelli pasta

DIRECTIONS

• Heat an iron skillet with olive oil and margarine on medium heat.

Prepare Chicken Breasts:

• Rinse the chicken breasts and pat dry.
• Between plastic wrap, lightly pound each breast to 1/2 inch thickness.
• In a pie dish, combine the flour, breadcrumbs and parmesan/romano cheese.
• Coat each breast with the flour mixture on both sides.
• Saute the floured chicken breasts for 5 minutes on each side, turning to brown lightly and evenly.
• Add the chicken broth and reduce for a few minutes, adding the garlic, oregano, salt and pepper.
• Add the diced tomatoes and tomato sauce, and 2 tablespoons sugar, and bring to a simmer.
• Add the zucchini, and continue to simmer to reduce the sauce. 
• Simmer on low for 15- 20 minutes, stirring occasionally.

Prepare the pasta:

• In a separate pasta pan, prepare the vermicelli for 6-8 minutes. 
• Drain the vermicelli, put back in the pasta pan.
• Add 1/2 cup of the liquid from the sauce to keep the pasta from sticking.

SERVING

• On each dish, place a serving of the vermicelli pasta.
• Nestle a chicken breast on the vermicelli, and cover with sauce.
• Cover the top with mozzarella and parmesan cheese.
• To melt and brown cheese place under a broiler for 1 minute, or in the microwave for 30 seconds.
• Serve the zucchini in the sauce next to the pasta on the plate.

Preparation Time: about 1 hour
Serves 2 - 4

DavidLee Recipes © 2010