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The Roman Table Chicken Pizzaiola

Source: Chef Renee Pepino, The Roman Table, Phoenix, Arizona -

1 pound chicken breasts, boneless, skinless and pounded thin
1 1/2 cups canned, peeled plum tomatoes
2 cloves garlic, peeled and finely chopped
4 tablespoons olive oil
3 tablespoons Parmesan cheese, grated
1/2 teaspoon oregano
4 large basil leaves, torn into pieces
Salt and pepper to taste

Place a small amount of tomatoes in a frying pan. Add chicken breast. Top chicken with additional tomatoes, garlic, herbs and cheese. Cook on the stove until chicken has cooked through and the sauce reaches the desired consistency.

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