Ingredients

14 oz. tomatoes, canned
1/2 tsp. basil, dried
1/2 tsp. tarragon
1/2 tsp. salt
1/4 tsp. pepper, freshly ground
2 tsp. butter, oil, or margarine
1 garlic clove, finely chopped, or 1/2 tsp. garlic powder
2 lb. chicken pieces, skinned
2 Tbsp. parsley, chopped, or 2 tsp. dried parsley
1/2 C. mozzarella cheese, shredded

Cooking Instructions

Parmesan cheese, grated (optional) Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and pepper. Puree until smooth. Melt margarine in a large fry pan. Saute garlic, or garlic powder, over medium heat 1 minute. Add chicken pieces, and Saute, turning once or twice, until golden on both sides. Cover with tomato mixture. Bring to a boil. Reduce heat and simmer 15 minutes until tender. Remove chicken and place in a warm ovenproof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with mozzarella. Place under heated broiler 1 minute just until cheese melts, or place on a microwave safe dish and melt cheese in microwave. Sprinkle with grated Parmesan cheese, if desired, and serve immediately.
 
 
"Give us this day our daily bread." (Matthew 6:11)