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4 large boneless chicken breasts (about 1/2 inch thick)
2 dozen cherry tomatoes (cut in half)
1/2 cup sun dried tomatoes in olive oil (chopped)
4 slices fresh mozzarella (1/4 inch slices)
1 garlic clove (chopped)
1/2 tsp. red pepper flakes (optional)
1/2 tsp. dry parsley
salt and pepper
olive oil
Preheat oven to 400 degrees.
1. Sprinkle salt and pepper on both sides of chicken cutlets. In a skillet, put 2 tbs. of olive oil. Brown chicken cutlets on both sides for about 3 minutes on each side. Remove from skillet.
2. In a baking pan put 2 tbs. of olive oil. Bake cutlets for 25 minutes. Remove from oven and put fresh mozzarella slices on top. Return to oven for 5-8 minutes until cheese melts. (Chicken should be white on the inside when done.)
3. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add cherry tomatoes, sundried tomatoes, red pepper flakes (optional) and parsley. Cook for about 5 minutes.
4. Pour on top of chicken cutlets and serve.
Serve hot. Serves 4 people.