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Ingredients:

6 6 oz. boneless, skinless Chicken breasts
1/2 cup Flour seasoned with salt and pepper
2 TBSP Cooking oil
2 1/2 cups Chef Larry's Tomato Pepper Sauce (recipe follows)
1 cup Reggiano Parmesan, shredded
Chopped Parsley to garnish
Fresh ground black pepper to taste

Method:
Prepare Tomato Pepper sauce per recipe, reserve. Preheat oven to 350 degrees F. Heat cooking oil in a sauté pan or skillet. Lightly dredge chicken breasts in seasoned flour. Place in hot oil and cook until golden brown on both sides. Place chicken breasts in a baking dish and top with Tomato Pepper Sauce. Top with Reggiano Parmesan cheese. Place in oven at 350 degrees F Bake for 30 - 35 minutes until chicken is cooked through and cheese is melted. Remove and top with chopped parlsey.

Makes 6 servings

Chef Larry's Tomato Pepper Sauce

Ingredients:

1 tbsp. Olive oil
1 finely diced onion
1/2 cup diced Red bell pepper
1/2 cup diced Green bell pepper
1 tsp. minced fresh garlic
1/4 tsp. Fresh thyme leaves
1/4 tsp. Fresh oregano leaves
8 - 10 each minced fresh basil leaves
2 tsp. chopped fresh parsley
3 cups fresh or canned diced tomatoes
1/2 cup Tomato juice
Salt and Pepper to taste

Method:
Heat olive oil in a saucepan over medium heat. Add onion, peppers, garlic, thyme, basil and parsley. Sauté until vegetables are tender. Add tomatoes and juice. Bring to a simmer and reduce heat. Simmer over low heat for 30 minutes, stirring occasionally to avoid scorching. Season with salt and pepper. Reserve.

Makes 3 cups