Ingredients
- 1 (14 ounce) can tomato
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoons margarine or oil or butter
- 1 garlic clove, smashed
- 4 boneless skinless chicken breast
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mozzarella cheese, shredded
Directions
- Pour tomatoes into blender or food processor.
- Add basil, tarragon, salt and pepper.
- Puree until smooth.
- Melt margarine in large frypan.
- Saute garlic over medium heat 1 minute.
- Add chicken breasts, saute, turning once or twice until golden on both sides.
- Turn chicken fleshy side down and cover with tomato mixture.
- Bring to a boil, reduce heat and simmer 15 minutes until tender.
- Remove chicken and place fleshy side up, in a warm oven proof dish.
- Stir parsley into sauce and spoon over chicken breasts.
- Sprinkle with Mozzarella.
- Place under heated broiler 1 minute just until cheese melts.