Parmesan Crusted Chicken w/Tomato, Onion, Basil and Oregano Sauce- 10 pts. per serving

I make this at least once every couple of weeks. It's really delicious, and my husband loves it! I got this from Rachel Ray.

Prep Time: approx. 10 minutes

Cook Time: approx. 15 -20 minutes

Makes approximately 4 servings

Ingredients:

1 1/4 pounds of boneless skinless chicken breasts (Or any cut you like. I usually use 8-10 tenderloins.)

8 ounces shredded parmesan cheese (Make sure you get the shredded, not grated.)

1 tablespoon extra virgin olive oil

black pepper according to your taste

1 tomato, diced and crushed

1/2 onion, diced

1/2 tablespoon oregano (or to taste)

1 tablespoon basil (Or to taste. I usually use more because I love basil.)

garlic salt to taste

Directions:

1. Heat a large nonstick skillet over medium high heat - your pan must be very hot when the chicken is added.

2. Roll out a 2-foot piece of waxed paper or foil near the stove top.

3. Pile the shredded cheese on the work surface created with the waxed paper or foil.

4. Season your chicken breasts (or tenders) with black pepper, but no salt; the cheese will add enough salt to the taste of the dish.

5. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.

6. Add 1 tablespoon extra virgin olive oil to the skillet, 1 turn of the pan.

7. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

8. While chicken cooks, combine tomato, onion, oregano, basil, and garlic salt in small saucepan and cook on low until heated.

9. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of sauce.

Note:

This goes great with "Roasted Potatoes and Vegetables" also on this site in the side dish category.