-
1
Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
-
2
In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
-
3
In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
-
4
Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
-
5
Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
-
6
Cook lingune seperately. Toss with 1tsp olive oil.
-
7
Preheat Broiler.
-
8
Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
-
9
Cake top of chicken with parmesan cheese and Thyme.
-
10
Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
-
11
Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
-
12
Serve with sauce over noodles.
