This is the time of year that I get into a menu rut pothole and start pulling out my old cookbooks in search of new ideas on how to use that big bag of frozen chicken breasts in the freezer. Yes, friends, I have spring fever!!

I came up with this recipe a few years ago and it is not only super easy, but a quick and tasty week night recipe.

Pound four or five boneless-skinless chicken breasts out a little. How thin you get them isn't really crucial, but just try and make them an even thickness (so the whole breast cooks evenly).

Salt and pepper the chicken meat and dust them with flour and fry them in a little butter until 99% done and then let them rest on some paper towels while you make the sauce.

In a saucepan, whisk the following until smooth:

(1) 6 ounce can of tomato paste
1 + 1/2 cans of water
2 teaspoons of dry onion flakes (or equal fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon fennel seed
1 teaspoon sugar
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons butter

Simmer slowly until the sauce thickens up (takes about 2 or 3 minutes).

Placed browned chicken breasts on a rimmed baking pan and top with a nice THICK layer of the sauce, then top with shredded mozzarella or provolone cheese and any veggies (if you want them). Just make sure the veggies are cooked.

Bake them until the meat is hot and the cheese is melted...quick and easy!!  You can also cut the raw chicken breast meat into kid size portions or even "nugget" size portions.



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