Ingredients
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1 (14 ounce) can tomatoes
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1/2 teaspoon dried basil
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1/2 teaspoon dried tarragon
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1/2 teaspoon salt
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1/4-1/2 teaspoon crushed red pepper flakes
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2 teaspoons oil or 2 teaspoons butter
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4 boneless skinless chicken breasts
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2 tablespoons fresh parsley, chopped
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1/2 cup mozzarella cheese, shredded
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1 garlic clove, smashed
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1/4 teaspoon fresh ground pepper
Instructions
- 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.