Chicken Italiano

From: Heather (Chef #1117244)

On Jan 10, 2009

this was a great dish. i had a couple of friends over for dinner and one of them is a diabetic. i made this along with some steamed veggies and it was a hit! it was delicious

From: Chef #434131

On Feb 10, 2007

MMMMMMMMM! A great dinner and it tasted just like Chicken Parmesan...only w/ less calories! I didn't realize it at first when a read the recipe, but this will become a family favorite! I kept the recipe exactly the same, however, I did use reduced fat mozzarella...LESS CALORIES FOR ME!

From: *~Suzy~*

On Feb 1, 2004

Derf I loved this recipe! Adding the spices and the garlic into the whirled tomatoes really charms the taste buds. I prefer my chicken baked, so I place the boneless chicken in a baking dish, sprinkle the tops with a little dehydrated garlic, and pour the sauce over the meat. I bake it at 350 for about 45-50 minutes uncovered depending on the size of the chicken. Sometimes I simmer the sauce on the stovetop until slightly thickened before baking. I used part skim mozzarella as directed. Sometimes I leave the mozzarella off, and use a little Parmesan Cheese when serving. Plain is wonderful too. Over a little linguini even better. Thanks for a great recipe Derf. I really enjoy making it.

From: Janet Warner

On May 2, 2006

This recipe is really good. I did use fresh basil, fresh garlic and tomatoes. I just cut up all, threw in pan and simmered. No blender time. Also, can throw all in pan to bake for 1 hour.