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, and dried basil and stir to combine. When the sauce reaches a simmer, 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.