Recipe(tried): Baked Italian Chicken Dinner

Good Morning!

I am posting early as my Mom and I are going into Tampa to get a few things.

My sister in New Jersey sent us a huge round hunk of cheese, Provolontini, from an Italian market in New Jersey. The same place she got those jars of Ajvar...it such a huge hunk of cheese that eating it alone with crackers wouldn't put a dent into it. So I thought that inserting a few thinly slices into chicken and then baking it Italian style would help it to disappear a bit too. It is a delicious aromatic cheese. This will be served with fresh green beans and a salad.

Happy Cooking! Gina

Italian Baked Chicken
serves 2

2 boneless, skinless chicken breasts
3 Tbsp. olive oil
3 garlic cloves, minced finely
1 onion, chopped fine
2 1/2 cups chopped tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. Italian seasonings
1/4 tsp. crushed red peppers
8 oz. canned tomato sauce
1/4 cup sliced olives stuffed with pimientos
1/4 cup seasoned bread crumbs**
1 egg, beaten
3 Tbsp. olive oil
1/2 lb. thinly sliced provolontini cheese
1/2 cup grated parmesan cheese

Saute garlic and onions in olive oil. When slightly golden, add the chopped tomatoes and all seasonings. Break up the tomatoes some more and let this simmer uncovered for about 10 minutes. Add the tomato sauce and olives and continue simmering for another 20 minutes.

Meanwhile, butterfly the breasts and pound flat a bit. Layer the slices of cheese in between and fold over. You may secure with a toothpick. Dip the chicken in egg and then coat with the breadcrumbs. Saute the chicken in 1 T. olive oil til golden brown turning only once. Add more oil if needed. Set the chicken in a baking dish, pour half sauce over, arrange slices of cheese on top, top with remaining sauce and sprinkle with parmesan cheese on top. Bake uncovered in a preheated oven at 350 for 30 minutes.