 |
Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
Ingredients:
2 (14.5-ounce) cans diced tomatoes with italian herbs |
1 teaspoon dried italian seasoning |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon black pepper |
1 tablespoon sugar |
1 tablespoon balsamic vinegar |
4 (4-ounce) skinless, boneless chicken breast halves |
1/2 cup italian-seasoned breadcrumbs |
4 teaspoons olive oil, divided |
cooking spray |
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.
2. Preheat oven to 350°
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-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.
5. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes.
|
|