Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      ounces        tomatoes -- canned
     1/2  teaspoon      basil -- dried
     1/2  teaspoon      tarragon
     1/2  teaspoon      salt
     1/4  teaspoon      pepper -- freshly ground
   2      teaspoons     butter -- oil or marjarine
   1                    garlic clove finely chopped
   2      pounds        chicken pieces -- skinned
   2      tablespoons   parsley chopped or 2 tsp dry
     1/2  cup           mozzarella cheese -- shredded

Preparation:

Original recipe calls for chicken breast with bones. Because of the sauce, it is easier to eat with bones removed. A good dish to make with a whole utility frying chicken. Bones and skin can be cooked up in a separate pot for stock. Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and papper. Puree until smooth. Melt margarine in a large frypan. Saute garlic over medium heat 1 min. (or mix in 1/2 tsp garlic powder with other spices) Add chicken pieces, saute, turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender. Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under heated broiler 1 min just until cheese melts. Or place on a microwave-safe dish and melt cheese in microwave. Or sprinkle with grated parmesan cheese and serve immediately.