EC Recipe: Chicken Parmegiano
Preheat oven to 400d. Put in blender 5 cloves of garlic and 1/2 onion, osterize. Put in a cup of super-red cherry tomatoes, 1-tsp Lemon juice and an egg, osterize. Heat the sauce on a deep pan, stirring continuously until very thick.
On a baking pan, put well cooked chicken and pour over tomato sauce. Top with Parmesan shredding, Cheddar strips and tablespoonful of Cottage cheese, then small blocks of butter to melt. Add some pinch of dried Oregano and Basil leaves. Bake for 35-50 minutes until chicken is tender. Cook a handful of Penne pasta.
Serve with Penne pasta and garnish with Parsley.