1.25 lb boneless, skinless chicken breast (4 breasts, ~5 oz each)
1 Tbsp olive oil
1 Tbsp minced garlic
½ cup chopped onion
14 oz can crushed tomatoes
½ tsp Italian seasoning
¼ tsp dried basil
Salt and pepper to taste
¼ cup water
4 slices of fresh mozzarella cheese
Garnish: chopped parsley or basil
Roasted Brussel sprouts – side
- Season chicken with salt and pepper.
- Heat a large skillet over medium-high heat with the olive oil. Add the chicken to the skillet and cook for about 5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
- TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until they soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
- ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.