This was a simple and easy dish, that I served with rice, because I really like rice with tomato based sauces. It turned out simple, pretty quick, and yummy. The best thing about this one is that I have all the ingredients I need on hand at just about any time, so it doesn’t take much planning.
If you like the idea of this Mozzarella Chicken, check out my other Italian Recipes here.
Ingredients:
- 4 (6 oz) boneless skinless chicken breast filets
- 2 tsp olive oil
- 1 TBSP minced garlic, or 2 fresh cloves minced
- 15 oz can of crushed tomatoes
- salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper (optional- to taste)
- 1 cup of shredded mozzarella cheese (part skim)
Directions:
- Preheat oven to 350.
- Heat your oil in a large oven safe skillet, on medium heat. Add chicken and sear until chicken is golden brown on each side, 2-3 minutes per side.
- Remove chicken and set it aside on a plate. Reduce heat to medium-low and add garlic to skillet. Cook about 1 minute before adding all of the following ingredients: crushed tomatoes, salt and pepper, basil, oregano, crushed red pepper.
- Stir everything together well in the skillet, and cook on low about 4 minutes, stirring regularly.
- Return chicken to skillet nestling them into the sauce.
- Cover each chicken breast in 1/4 cup of cheese, and carefully place your skillet into a preheated oven.
- Bake until chicken is cooked through. My breasts were on the thick side, so it took a little longer. I recommend starting at 15 minutes and then checking regularly until internal temp reaches 165. Serve with chicken and 1/4 of the sauce per person.
4 servings= 315 calories each
Mommy's on a diet 