Cheese All'Arrabiata

Ingredients

4 boneless skinless chicken breast halves
1 egg
1 Tbsp water or milk
1 cup flour
1 cup bread crumbs
1 cup grated parmesan cheese
salt and pepper to season
2 Tbsp margarine
2 cloves of garlic, chopped.
1 14 oz. can of tomatoes
1/4 cup wine (red or white, whatever you prefer)
2 tsp. crushed red pepper flakes
1 dash worcestershire sauce
1 tsp. dried oregano

Directions

Preaheat your oven to 425 degrees F.

In a shallow bowl, beat together the egg and the milk or water.

Put the flour on a plate, and combine the bread crumbs and parmesan cheese on another plate. Season the flour with salt and pepper.

Dredge the chicken in the flour, and then dip it into the egg. Dip the chicken in the bread crumbs and parmesan, making sure to coat the chicken.

Place the chicken into a baking dish, with 1 Tbsp of the margarine, and bake for 20-25 minutes in the oven, or until the chicken is no longer pink in the center.

In a large skillet, melt the butter over med. high heat. When the butter has melted, add the chopped garlic, and cook until garlic is golden... DO NOT OVERCOOK!

Add the tomatoes, breaking them up with the side of a spoon or spatula.

Add the wine, red pepper flakes, worcestershire sauce, and oregano. When the mixture comes to a boil, turn the heat down to medium, and let simmer for 15-20 minutes, until thickened.

When the chicken is done, remove it from the oven, and pour the sauce over it. Sprinkle with some parmesan cheese, if desired, and serve immediately.

Serves 4.

Recipe submitted by: Tim Sousa