1 can tomato paste
1 15 oz can diced tomatoes w juice
1/4 cup EVOO
1/4 cup red wine vinegar
1/2 cup chicken stock (can us red wine)
1 t chopped rosemary
1 T dried Italian Seasoning
1 t sugar
Salt and pepper
Stop here if making a pasta sauce; otherwise, add
1 t celery seed
1 t fennel seed (optional)
Dash red pepper flakes (optional)
4 skinned chicken breast halves
1/2 cup Parmesan
3/4 cup mozzarella
Combine all ingredients except chicken and cheese in a Dutch oven. Add chicken, cover and allow to marinate.
Heat oven to 400. Bake chicken for 1 hour covered. Remove lid; sprinkle on cheeses and bake for 10 more minutes. Enjoy!
One of my favorites! The fennel and red pepper flakes should not be optional - they really enhance the flavor!! :)
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