Sauce

15 tomatoes, quartered
4 carrots, grated
1 large onion, diced
1 cup red wine
1/4 cup olive oil

1/4 cup parmesan cheese, grated
4 cloves garlic, minced
1 Tablespoon oregano
1 Tablespoon sea salt
1 Tablespoon pepper

Heat olive oil in a skillet.

Add onion, garlic, oregano, sea salt, and pepper.

Simmer slowly until onion is transparent.

Combine tomatoes, carrots, red wine and parmesan cheese in a 12-quart pot.

Add olive oil mixture to tomato mixture.

Simmer slowly for 1 hour. (Makes 4 jars sauce.)

Chicken

4 boneless chicken breasts, pounded
2 eggs
1 cup bread crumbs
¼ cup olive oil
2 cups tomato sauce
16 ounces grated mozzerella cheese

Pound chicken breasts to desired tenderness and thickness.

Beat eggs.

Dip chicken in egg and then in bread crumbs.

Heat olive oil in skillet till hot.

Meat should sizzle when it hits the pan.

Brown chicken on both sides.

Layer the bottom of a 9X13 inch pan with ½ of the tomato sauce.

Lay chicken on the sauce.

Cover with remaining sauce. 

Layer the mozzarella cheese on top of the sauce and chicken.

Cover dish with foil. 

Bake at 350 degrees for 1 hour.