Categories: chicken, main

Ingredients

• 1 8-ounce boneless, skinless chicken breast, trimmed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
• 1 1/2 tablespoons extra virgin olive oil, divided
• 1 small onion, chopped
• 2 small cloves garlic, minced
• 1 14-ounce can no-salt-added crushed tomatoes (or 1 1/2 cups from a 28-ounce can)
• 1/2 teaspoon Italian seasoning
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil or parsley

Directions

1. Cut chicken breast in half on the diagonal to make 2 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine breadcrumbs and 1/2 tablespoon oil in a small bowl; set aside.

2. Position rack in upper third of oven; preheat broiler to high.

3. Heat 1 tablespoon oil in a medium, ovenproof skillet over medium-high heat. Add the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate.

4. Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onion is tender, 2 to 3 minutes. Return the chicken and any accumulated juice to the pan. Turn to coat with the sauce.

5. Sprinkle about 1/4 cup of cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning). Serve the chicken with the sauce, sprinkled with basil (or parsley).

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