Mozzarella Chicken in Tomato Sauce
- Yield: 2 1x
Ingredients
Units
Scale
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 cup chopped onions
- 14 oz canned tomatoes
- 1/2 tsp italian seasoning
- 1/2 tsp red pepper flakes
- 1/4 tsp dried basil
- 2 tbsp pesto (optional)
- salt & pepper
- 1/2 cup mozzarella cheese
Instructions
- Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 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.)
- 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 the 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.
- 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.
- This is good on its own (serve with bread), or over pasta or zucchini noodles.