Chicken Parm with Yellow Tomato Sauce

by - June 29, 2009

Yellow tomato sauce:

Simmer 8-12 yellow tomatoes in a pot on medium low heat. Add a hot banana pepper or whatever pepper you have in your garden, a clove or two of garlic, fresh basil and oregano. Add salt and pepper to taste. Allow to simmer until tomatoes are broken apart. Strain if you prefer a smooth sauce. The flavor will be very mild, so throw in a couple red tomatoes for a fuller taste.


Pound chicken with a mallet and cover with Italian bread crumbs. Cook in a skillet with a table spoon or two of olive oil on high for about 4 minutes on each side until golden. Pour sauce over top, cover with a lid and reduce heat to medium and cook until the internal temp is 180F. Sprinkle mozarella cheese on chicken and recover until the cheese is melted. Serve over spaghetti noodles.

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