4 skinless, boneless chicken breast halves
1/3 cup olive oil
1 cup smoked, sliced tomatoes
1/2 cup chopped green onions
3 tablespoons all-purpose flour
1 teaspoon salt
1 pound Parmesan cheese
2 (4 ounce) cans tomato paste
8 slices Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Bake in the preheated oven for about 1 hour, turning once, until completely cooked through.
Meanwhile, heat olive oil in microwave-safe skillet over medium heat. Dip chicken breasts in oil and season with salt to taste.
Mix tomatoes into skillet with chicken, wrapping tightly around the outside edge. Fry briefly, and pour hot tomato sauce over chicken. Fry until chicken is al dente and juices run clear. Serve chicken on baking sheets and foil plates or some preferred flat serving dishes.
Transfer turkey breasts to pan and thicken with olive oil and tomato sauce, turning once to keep them from burning. Fold chicken into tomato mixture. Repeat with turkey leg, tomato mixture, tomatoes, green onions and oregano. Spread sauce over chicken and serve with bread, crackers or rice.
⭐ ⭐ ⭐ ⭐ ⭐