Chicken Parmigiana

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 2 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken.
2. Bake, uncovered, at 400u0b0 for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165u0b0.

chicken breast halves, tomato paste, water, garlic, parsley flakes, salt, pepper, italian seasoning, oregano, red pepper, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-parmigiana/ (may not work)