Tomato Recipes

Sun-dried Tomato and Olive Bread
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Mayor's Chicken Parmigiana
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Pre-heat oven to 350 degrees

6 chicken breast halves
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. pepper
2 C. Italian seasoned bread crumbs
1/2 C. Olive oil
1 can 15 oz. Italian style tomato sauce
1 garlic clove, crushed
2-3 drops hot pepper sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. butter
1/2 C. Parmesan cheese
8 oz. mozzarella cheese

Pound chicken to flatten. (Covering with plastic wrap first will help on splatter while pounding.) Combine eggs, salt, pepper and stir. Heat oil over medium to medium high heat. Dip chicken into egg mixture then coat with bread crumbs.

Quickly brown the chicken, about two minutes per side, and remove to a shallow baking dish.

Pour off excess oil, leaving the brown bits. Reduce heat, add the butter and stir until it stops foaming, scraping up the brown bits. Add tomato sauce, garlic, Worcestershire, hot pepper sauce and simmer, slightly bubbling, for 10 minutes.

Pour sauce over chicken and sprinkle with Parmesan cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove from oven and top with mozzarella cheese. Bake 10 more minutes uncovered.

Makes 6 servings.