Chicken Breasts Mediterranean
|Olive oil||3 Tablespoon|
|Red onion||1 Large, minced|
|Drained italian plum tomatoes||2 Cup (32 tbs) (Whole)|
|Dry marsala||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), mashed|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Crumbled bay leaves||1⁄4 Teaspoon|
|Coriander seed||1⁄4 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Orange peel piece||1|
|Freshly ground pepper||To Taste|
|Minced fresh parsley||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Chicken breast halves||6 Large, skinned, boned and flattened to 1/4-inch thickness|
|Freshly grated parmesan cheese||6 Tablespoon|
|Minced fresh parsley||1 Teaspoon (For Garnish)|
For sauce: Heat oil with butter in Dutch oven over medium-high heat.
Add onion and saute until golden.
Stir in remaining sauce ingredients except parsley and simmer for 1 hour.
Remove from heat and add minced parsley to taste.
Heat butter with oil in large skillet over medium-high heat.
Add chicken and saute until cooked through, about 3 minutes on each side.
Transfer to ovenproof platter and divide sauce among pieces.
Sprinkle with Parmesan and run under broiler until sauce bubbles.
Garnish with parsley.