Serving: 15

Preparation Time: 20 minutes

Start to Finish: 2 hours

Red Chicken Parmesean


4 pounds chicken beast, no skin, no bone, R-T-C, frozen

5 cup marinara sauce, #10 can

5 cups tomato sauce, #10 can

1 teaspoon sugar

1 tablespoon Italian seasoning

1 ½ teaspoon garlic powder

1 ½ tablespoon chicken base

¼ cup flour

1 tablespoon olive oil

15 slices provolone cheese, ½ pkg


Preheat oven to 350

Mix tomato sauce, marinara sauce, sugar and seasonings in a saucepan. Stir and heat to simmer

Boil 1 gallon water, add ¼ cup chicken base to make stock

Dip chicken breast in flour on both sides. Put chicken breast on sheet pan with paper in a single layer. Drizzle lightly with olive oil

Bake uncovered for 30 minutes

Place stock in two hotel pans. Remove chicken breast from oven and place in the hotel pans. Cover with plastic and foil.  Bake in foil.

Divide tomatoes sauce between two hotel pans. Remove cooked breast from broth and place in a single layer in the sauce. It should coat the side of the meat but not the top.

Place one slice of provolone cheese on each breast

Bake for 10 minutes until cheese melted and lightly browned. 

Serving ideas: garnish with chopped fresh parsley. Serve with parmesan cheese and pasta noodles. Pesto pasta is a nice side dish, also garlic bread and tossed salad.


Per serving (excluding unknown items): 696 calories; 41g  Fat (53.4% calories from fat); 63g Protein; 18g  carbohydrate; 3g dietary fiber; 165mg cholesterol; 2054mg sodium. Exchanges: 8 lean meat; 4 ½ fat; ½ grain (starch); 1 vegetable; 0 other carbohydrates

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust