While I preheated my handy-dandy toaster oven to 400°, I did up my regular ‘recipe’ of chicken fillets breaded with panko crumbs, then fried in butter and a bit of oil.
Meanwhile I mixed about half a cup of grated Parmesan and Romano in with a 14 oz. can of petite diced tomatoes Italian style, the kind with basil, garlic and oregano already in there - instant Italian!
I laid out the chicken in the oven pan, poured on the tomato mix, and sprinkled on some shredded mozzarella. In for about 15 minutes, and hey presto! – it passes for great Chicken Parmesan.
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