I think I need to make up a new name for this dish because it has at most a very light sprinkling of parmesan cheese. Plus the cheese on top of the chicken is a half slice of ultra thin cheddar cheese. Cheese, being high in fat and caloric content, does not often appear in our house. The cheese we do have is of the ultra thin variety. It is still real cheese but pared down to an acceptable caloric count. The cheese of my dreams is for guests on holidays.

First John paillarded the chicken breasts, seasoned them with salt, garlic powder, oregano, and Italian seasoning mix, then sauteed them in a pan with olive oil spray. In the meantime I made some tomato sauce out of diced tomatoes, tomato paste, onions, oregano, salt, garlic powder, and a splash of red wine. It cooked for a half an hour so the tomatoes could lose their tinny taste. We served the chicken with a small amount of Carba Nada fusilli and some broccoli

This was a really tasty dinner! It takes a bit of time and a lot of pots and pans but at the end we were satisfied and happy.