Chicken Parmigiana

Ingredients

2 small to medium boneless and skinless chicken breasts
Extra-virgin olive oil
2 cloves fresh garlic (chopped) or minced garlic
1/4 cup Parmesan or Romano grated cheese
1 cup mozzarella cheese or 1/4 lb. thinly sliced provolone cheese
1 26-oz. jar Santo & Josie Tomato Artichoke Gourmet Sicilian Sauce
Chopped fresh basil (optional)
Salt and pepper to taste

Slice chicken breasts in half so they are less than 1/2 inch thick.

Pour a thin layer of extra-virgin olive oil into a fry pan. Heat the oil, add the garlic, and lightly brown the garlic, stirring almost constantly. Add the chicken breasts and cover. Turn chicken every 3-5 minutes to ensure that it cooks thoroughly and browns but does not burn. Place cooked chicken on paper towels to eliminate any excess oil.

While the chicken is cooking, heat the Santo & Josie Tomato Artichoke Gourmet Sicilian Sauce to the bubbling point, but not to a full boil.

Place the chicken on a serving plate, and add salt and pepper. Cover the chicken with Parmesan or Romano grated cheese, followed by a layer of mozzarella or provolone cheese. If using sliced provolone, overlap the slices. Pour the heated sauce over the chicken and cheese, covering the chicken completely. Garnish with chopped basil. Serves four.

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