Recipe by Cook4_6
I have never tried a dish at East Side Mario's that I did not enjoy. Found this one out surfing the net and tried it. It was a nice alternative to a traditional Chicken Parmesan, and the sauce would also taste lovely over grilled chicken. *If you would like to spice this up a bit, add the optional crushed red pepper. *(Spicey option added based on Sam#3's review July 2008)
Top Review by JGB18
Overall, a strightforward recipe that was well-liked. The recipe did not specify which type of canned tomatoes, so I went with canned whole plumb tomatoes. It probably doesn't matter that much sice the sauce will be pureed anyway. I agree with the other reviewers who said that the sauce was a little too thin. I used 1/4 tsp of red pepper, which provided a nice level of spice. I could not have gone any hotter with the kids. I can see how some adults would like to go slightly more spicy.
- 1 (14 ounce) can tomatoes
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried tarragon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 2 teaspoons margarine or 2 teaspoons oil or 2 teaspoons butter
- 1 garlic clove, smashed
- 4 boneless skinless chicken breasts
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup mozzarella cheese, shredded
Directions See How It's Made
- Pour tomatoes into blender or food processor.
- Add basil, tarragon, salt, pepper and crushed red pepper.
- Puree until smooth.
- Melt margarine in large frypan.
- Saute garlic over medium heat 1 minute.
- Add chicken breasts, saute, turning once or twice until golden on both sides.
- Turn chicken fleshy side down and cover with tomato mixture.
- Bring to a boil, reduce heat and simmer 15 minutes until tender.
- Remove chicken and place fleshy side up, in a warm oven proof dish.
- Stir parsley into sauce and spoon over chicken breasts.
- Sprinkle with Mozzarella.
- Place under heated broiler 1 minute just until cheese melts.