Why, Yes, It Is Chicken Parmesan With Red Pepper Marinara Sauce! - cooking recipe

Ingredients

2 teaspoons chopped garlic (the jarred stuff works great)
1 (28 ounce) can of plain crushed tomatoes
1 teaspoon oregano or 1 teaspoon Italian spices
1/2 teaspoon salt
1 tablespoon brown sugar (adjust this to your tastes)
1/4 - 1/2 cup roasted red pepper, chopped
ground black pepper, to taste
2 chicken breasts, thawed
1 1/2 cups crushed crackers (like Ritz or Club crackers)
1 teaspoon oregano
1/2 cup mozzarella cheese, cut into four slices
1/4 cup roasted red pepper (about six strips)
2 tablespoons grated parmesan cheese
butter (for browning the chicken and garlic)

Preparation

SAUCE: Put a medium saucepan over medium heat with some butter, and add the crushed/chopped garlic. Stir it around for about thirty seconds to brown it a little bit and wake up the flavor.
Open the can of tomatoes and dump them in, juice and all. **If you like a chunky or dry sauce, remove a few tablespoons of the liquid---not ALL of it!
Add the oregano/various Italian seasonings, salt, sugar, red peppers, and ground black pepper. Stir everything together and bring to a boil; lower the heat to medium-low, or until the sauce is just simmering. Stir it whenever you remember to.
CHICKEN: Pound the chicken breasts until they're about 1/4\" thick (3/4 cm).
Mix the crackers and the oregano in a bowl, then dip the chicken into the mixture, pressing the crumbs into the meat as you go.
In a large frying pan over medium heat, melt the butter, then add the chicken and cook about 4 minutes on each side, or until the crumbs are a light brown-gold and the meat is almost done. Turn off the heat, but leave the pan on the burner.
Put 2 slices of mozzarella on each breast (heh) and cover the pan with a lid of some sort. Let it sit for about 2 minutes, or until the cheese is melted.
Put the chicken onto the serving plates and top each with three slices of red pepper and a shibbityshake of Parmesan, then pour some of the marinara sauce on top of everything.
Use the rest of the sauce on pasta and breadsticks.