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Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- Nonstick, olive oil spray
- Salt and ground black pepper
- 2 C low-fat marinara sauce
- 1 C drained canned whole plum tomatoes, roughly chopped
- 1 C roughly chopped fresh basil leaves
- 1 C reduced-fat mozzarella
- 6 T of grated Parmigiano-Reggiano cheese
- 1/2 C whole-wheat bread crumbs
Preparation
Step 1
1. Preheat oven to 400 degrees. Lightly spray a 9"x13"
baking dish with olive oil spray.
2. Heat a grill or grill pan on high heat. Season chicken with salt and pepper and spray lightly with olive oil. When grill is hot, grill chicken for about 1 1/2 minutes per side, until just cooked through.
3. Spread nearly half of marinara sauce over the bottom of the baking dish. Lay chicken on top of sauce. Spoon remaining sauce over chicken and top with chopped tomatoes. Sprinkle with 1/2 C of basil and the mozzarella and Parmigiano-Reggiano.
4. Bake chicken for 10 to 12 minutes, until cheese melts. Sprinkle crumbs and basil on top.