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DIRECTIONS FOR MARINARA SAUCE:.
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Empty crushed tomatoes, tomato paste and olive oil into pot.
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Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
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Slice shallot and dump into pot.
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Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
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Do not strain, as the pulp adds to make this a thick and wonderful sauce.
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Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
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Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
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If the sauce is too thick for your liking, you can thin it by adding a little red wine or water.
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Remove from heat and give it one last stir.
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DIRECTIONS FOR CHICKEN:.
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Preheat oven to 350 degrees F.
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Follow instructions on the box of Shake and Bake to thoroughly coat the chicken breasts.
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In a large skillet, heat the olive oil over medium heat.
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Brown the chicken in oil for 3 to 4 minutes on each side, or until golden brown.
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Remove the chicken and drain on paper towels.
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In a separate saucepot, simmer the Marinara Sauce until hot, unless it is still hot.
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Pour about 2 cups of sauce in the bottom of a baking dish.
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Place the browned chicken breasts on top of the sauce and cover with the remaining 2 cups of sauce.
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Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
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Serve hot and sprinkle with parsley if desired.
