Mozzarella Chicken

Ingredients:

• 4 small chicken breasts

• 1 tablespoon EACH: olive oil AND minced garlic

• ½ cup chopped onions

• 1 (14-ounce) can crushed tomatoes

• ½ teaspoon EACH: Italian seasoning AND red pepper flakes (see notes)

• ¼ teaspoon dried basil

• 1 tablespoon sun-dried tomato pesto

• garlic salt, salt and pepper

• ¼ cup water

• 4 slices mozzarella cheese (or 1 cup shredded)

Side Items:

• Pasta

• Parmesan Asparagus

Directions:

1. CHICKEN: Sprinkle the chicken with a pinch of garlic salt and pepper on both sides. Heat a large skillet over medium-high heat with the olive oil.

2. Add the chicken to the skillet and cook until the chicken completely cooked through (3-5 minutes), remove to a plate.

3. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.

4. 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.

5. 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 until the sauce thickens (about 10 min). Season with salt and pepper to taste.

6. 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.

7. Place under the broiler until the cheese gets nice and bubbly (2 min). Top with parsley or basil . Serve with pasta or crusty bread and a salad.