Ingredients

2-4 Tbls. Olive oil
2 cloves garlic (minced)
4-6 butterflied chicken breasts (skinless/boneless are easier)
Fresh (chopped) or dried basil leaves
1/4 - 1/2 cup Freshly grated Parmesan Cheese
Classico® or similar bottled marinara

Instructions

Rinse and pat-dry chicken pieces that have been butterflied or split in half.
Sprinkle with salt & pepper.
In large skillet or chicken fryer, heat olive on med-high heat.
Add garlic & chicken and brown 5-6 minutes per side or until *skin is golden and slightly crispy. *Use skinless breasts if desired.
Add red sauce; season with 2 tsp. basil and parmesan
Simmer (covered) for 20 minutes.
May take longer if starting with really thick breast pieces.
Serve over Penne Pasta smothered in olive oil and chopped basil leaves.

Great with tossed green salad and garlic croutons