Chicken Parmigiana

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Chicken Parmigiana

8 chicken breasts, butterflied
2 cans tomato paste
2 ¼ cups water
4 cloves garlic, chopped
3 Tbsp parsley
1 Tbsp salt AND pepper
1 ½ tsp Italian seasoning AND oregano
¼ tsp red pepper flakes

2 pounds mozzarella cheese
½ cup Parmesan cheese

Grease 2 9x13’s. Add chicken. In saucepan, combine tomato paste, water, garlic. And seasonings. Bring to a boil. Pour over chicken. Bake, uncovered, at 400 for 15-20 minutes. Sprinkle with cheeses and bake 10 minutes longer.

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