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Chicken Parmigiana

Categories: italian, poultry

Servings: 4

      1 pk Chicken Breasts *                        Parmesan Cheese
      1 cn ITALIAN Tomato Sauce **             2 c  Flour
      2 tb Olive Oil                         1/2 ts Salt
           Mozzarella Cheese                 1/4 ts Pepper

• Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown for 2-3 mins on each side (longer if chicken is thicker). After they are browned, remove them from skillet and drain on paper towel. Pour out any excess oil in the pan (there shouldn't be much if any!). Pour the tomato sauce in the skillet and heat it until it is gently bubbling. Return chicken to the pan and allow to cook for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and parmesan cheese all over the top and cover skillet. Allow this to cook until cheese begins to melt. Serve alone or over spaghetti or linguine.

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