Tuesday, March 13, 2007

Chicken Zucchini Parmigiana

2 garlic cloves, finely chopped
2 tablespoons olive oil
1 pound boneless, skinless chicken breast cut in half
salt and pepper to taste
3 large or 4 small zucchini, sliced
1 cup mozzarella cheese, shredded
sprinkling of Parmesan cheese
1/2 cup tomato sauce
1 Tbsp. white sugar
1 Tbsp. Sauterne cooking wine
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with salt and pepper to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Mix tomato sauce with the sugar, wine and herbs. Top chicken with cheeses and tomato sauce. Cover, cook on med/low for 8-10 minutes or until cheese melts and sauce is hot.

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