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Chicken Parmigiano with Tomato Cream Sauce

6 chicken breasts, boneless, skinless
salt and pepper to taste
1 Tb olive oil

1 1/2 cups tomato sauce (below)
1/3 cup whipping cream or half-n-half
1/3 lb mozzarella, grated
1/4 cup parmesan, freshly grated
1/2 tsp dried marjoram

Season chicken with salt and pepper. Heat large non-stick pan and
add oil. Brown chicken lightly on both sides and remove.

Combine tomato sauce with cream and place 1/2 of mixture in bottom
of 9 x 13 inch glass baking dish. Arrange chicken in dish and top
with remaining sauce. Add mozzarella and parmesan and marjoram.
Bake in preheated 350 oven for 20-25 minutes or until nicely browned.

Tomato Sauce

1/4 cup olive oil
4 cloves garlic, crushed
1 med yellow onion, finely chopped
9 cups cored and chopped fresh tomatoes
4 28-oz cans whole tomatoes, crushed with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 Tb unsalted butter
salt and black pepper to taste

Heat a 8 to 10 quart pot and add oil, garlic, and onion. Saute
until onion is translucent. Add remaining ingredients except butter
and salt and pepper. Bring to a simmer and cook uncovered for 4
hours, stirring often. Stir in butter and salt and pepper to taste.


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