Makes 4 Servings
8-10 San Marzano or Roma Tomatoes
1 Onion, Sliced
4-6 Cloves of Garlic
1/4 Cup Red Wine (something you would drink)
2 Tbsp South Lyon’s Own Spaghetti Sauce Blend
2 Lg Chicken Breasts
1 Cup Panko Breadcrums
4 Slices Provolone Cheese
Freshly Grated Parmesan
Preheat oven to 375º.
Cut your tomatoes in half, and using your fingers, scoop out the gelatinous center.
Place tomatoes facing down on a sprayed cooking sheet. Place some of the tomatoes facing up and use these as holders for the garlic. This actually prevents the garlic from burning, and as a bonus really infuses the tomatoes with flavor.
Drizzle you sliced onions and tomato/garlic pans with olive oil and sprinkle with 1 tbsp South Lyon’s Own Spaghetti Sauce blend over the top.
Roast until veggies are caramelized, about 40 minutes. Place in a blender and puree.
Pour the blended veggies into a sauce pan and add 1 Tsp South Lyon’s Own Spaghetti Sauce blend, 1 tsp brown sugar and 1/4 red wine. You add the sugar to balance the acidity of the tomatoes. Simmer on low till ready to use.
Reduce oven to 350º.
Carefully slice you chicken breasts in half and place in a zip lock bag and pound them thin. You want them all the same thickness to ensure even cooking.
Dredge in flour, dip in egg and cover with breadcrumbs.
Place on sprayed sheet pan. Use remaining South Lyon’s Own Spaghetti Sauce blend to sprinkle over breadcrumbs. Spray the tops lightly with cooking spray. Bake for 20 minutes.
Remove from oven and add a slice of provolone cheese to the top of each pice of chicken. Return to oven till melted.
Serve with your choice of pasta and a side salad for a fabulous meal!