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Ingredients
- 29 oz can Diced Tomatoes, with Italinga herbs (2 cans)
- 1 tsp Italian Seasoning
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Black Pepper
- 1 Tbsp Sugar
- 1 Tbsp Balsamic Vinegar
- 1 lb Uncooked Boneless, Skinless Chicken Breast, (four 4oz pieces)
- 1/2 cup Seasoned Bread Crumbs, Italian
- 4 tsp Olive Oil, divided
- 1 spray Cooking Spray
- 3/4 oz Shredded Part-Skim Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese, fresh
Details
Servings 4
Preparation time 10mins
Cooking time 85mins
Preparation
Step 1
Combine first 5 ingredients in a large saucepan. Brong to a boil; reduce hear and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes. Preheat oven to 350 degrees. Place each chicken breast half between 2 sheets on heavy duty plastic wrap; pound to 1/2 inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Heat 2 tsp oil in a large nonstick skillet over meduim-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves. Arrange chicken in a 11x7 inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken and sprinkle with cheeses. Cover and bake at 350 degrees for 35 minutes. Let stand 5 minutes. Yield 4 servings (1 Chicken breast half, 3/4 cup tomato mixture and 1 oz cheese mixture.
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