4 to 5 whole Boneless, Skinless Chicken Breasts, Trimmed and Pounded Flat
1/2 cup Flour
Salt and Pepper, to taste
1/3 Cup Olive Oil
1 Tablespoon Butter
1 Medium Onion, Chopped
4 to 5 Cloves Roasted Garlic, Chopped
3 Cans (14.5 Oz) Tomatoes with Basil, Garlic and Oregano
2 Teaspoons Sugar
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Oregano
1/2 Cup Parmesan Cheese
Fresh Mozzarella Cheese (approx. 6 to 7 thin slices) enough to cover chicken
1/4 Cup Chopped Fresh Parsley
1 Pound Whole Wheat Thin Linguine, Cooked
Mix flour, salt and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. Add chicken breasts and onions cook until golden brown.
In another pan add: cooked onions (from chicken pan), roasted garlic, tomatoes, sugar, italian seasoning, oregano. Simmer for at least 30 minutes.
Toward the end of cooking time add chicken cover with the parmesan and mozzarella cheese.
Allow to simmer until cheese is melted. Sprinkle with parsley
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Side Suggestions: Roasted Broccoli and Garlic – (recipe to be posted later)