1. Season chicken on both sides with garlic powder, salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken in single layer and cook 5 to 7 minutes until browned on 1 side. Meanwhile, combine crushed tomatoes, tomato paste, oregano, sugar and salt in a medium bowl.
2. Flip chicken, then top with tomato mixture. Simmer, uncovered, 15 minutes over medium-low heat. Remove pan from heat; place a slice of cheese on each chicken piece. Cover about 5 minutes for cheese to melt. Place a basil leaf on each piece of cheese just before serving. Serve over veggie noodles, pasta, couscous, rice or in a toasted sandwich roll.
VARIATION: To make Quick Eggplant Mozzarella Sandwiches For 4, prepare recipe as directed above, except substitute 1 lb. eggplant, cut lengthwise into 4 slices, in place of chicken and use 4 slices of mozzarella cheese and 4 basil leaves.
TIPS: If thin-cut chicken breasts are unavailable, slice 3 large chicken breast halves in half horizontally to about 1/2-inch thickness to create 6 pieces. • Place basil over cheese right before serving, as it will turn dark with the heat in a few minutes.
- 9 g Total Fat
- 85 mg Cholesterol
- 680 mg Sodium
- 35 g Protein
- 13 g Total Carbohydrates
- 3 g Dietary Fiber
Shop Ingredients
Nutritional Information
- 9 g Total Fat
- 85 mg Cholesterol
- 680 mg Sodium
- 35 g Protein
- 13 g Total Carbohydrates
- 3 g Dietary Fiber
Directions
1. Season chicken on both sides with garlic powder, salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken in single layer and cook 5 to 7 minutes until browned on 1 side. Meanwhile, combine crushed tomatoes, tomato paste, oregano, sugar and salt in a medium bowl.
2. Flip chicken, then top with tomato mixture. Simmer, uncovered, 15 minutes over medium-low heat. Remove pan from heat; place a slice of cheese on each chicken piece. Cover about 5 minutes for cheese to melt. Place a basil leaf on each piece of cheese just before serving. Serve over veggie noodles, pasta, couscous, rice or in a toasted sandwich roll.
VARIATION: To make Quick Eggplant Mozzarella Sandwiches For 4, prepare recipe as directed above, except substitute 1 lb. eggplant, cut lengthwise into 4 slices, in place of chicken and use 4 slices of mozzarella cheese and 4 basil leaves.
TIPS: If thin-cut chicken breasts are unavailable, slice 3 large chicken breast halves in half horizontally to about 1/2-inch thickness to create 6 pieces. • Place basil over cheese right before serving, as it will turn dark with the heat in a few minutes.