1 Onion, diced
1 Bell Pepper, diced
4 stalks Celery, diced
4 cloves of Garlic, chopped fine
2 Tablespoons Olive Oil
1 28 oz can Crushed Tomato
1 14 oz can Diced Tomato OR 4 Tomatoes, diced
1 Tablespoon Italian Seasoning
1 Bay Leaf
2 teaspoons Crushed Red Pepper
Salt and Pepper to taste
Saute onion, bell pepper and celery in olive oil until veggies are soft. Add garlic and cook for 1 minute.
Add remaining ingredients and bring to a boil. Reduce to simmer while you make the chicken parmesan.
1 cup Panko Bread Crumbs
1 cup grated Parmesan cheese
1-1/4 lbs of Chicken Tenders
1 cup Mayonnaise
1/2 cup shredded mozzarella cheese (about 2 oz.)
Preheat oven to 425°.
Combine bread crumbs with Parmesan cheese in shallow dish; set aside.
Coat chicken in mayonnaise; then, coat with bread crumb mixture.
Arrange chicken on a foil lined baking sheet.
Bake 20 minutes.
Evenly top chicken with pasta sauce and then mozzarella cheese. Bake an additional 3 minutes or until chicken is thoroughly cooked and cheese is melted.
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