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Chicken Parmesan with Quick and Easy Tomato Sauce
A classic recipe just got super fresh! Prep Time: approx.
   10 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. minutes .
   Makes servings.

   Printed from fosterfarms.com
1/4 cup shredded parmesan cheese
  <b>Sauce:</b>
3 cups diced Roma tomatoes (about 5 medium tomatoes)
4  Foster Farms Panko Crusted Chicken Breasts
4 tablespooons vegetable oil
4 slices mozzarella or jack cheese
3 tablespoons olive oil
1 tablespoon minced fresh garlic
 pinch chili flakes
3/4 teaspoon kosher salt
1/2 teaspoon dry whole oregano
1/4 cup chopped fresh basil

Directions
Preheat oven to 375°F. <br/> <br/> Heat oil in a large non-stick frying pan over medium-low heat. Place chicken breasts in pan, then turn breasts over after 15 seconds so that each side of breading is evenly coated with oil. Pan-fry for 3 to 4 minutes on each side until lightly golden brown. <br/> <br/> Place chicken in a 9X13 inch glass baking dish. Lay a slice of cheese on top of each breast. Sprinkle with parmesan cheese and bake for about 12 to 15 minutes or until cheese is melted and bubbly and chicken has reached an internal temperature of 165°F. <br/> <br/> Meanwhile make the sauce: Heat the oil in a large non-stick skillet. Add the tomatoes and cook for about 5 to 6 minutes, then stir in garlic, chili flakes, salt, and oregano and cook for about 1 to 2 minutes more or until thickened and sauce-like. Stir in the fresh basil. Remove from the heat and keep warm while the chicken is cooking. <br/> <br/> To serve, put a little sauce under each chicken breast and then top with a little more sauce - dividing evenly between portions. Garnish with fresh basil if desired.