4 thin, boneless, skinless chicken breasts
Olive Oil spray
Salt & Pepper
2 C marinara sauce
1 C drained canned whole plum tomatoes, chopped
1 C chopped fresh basil leaves
1 C mozzarella (they suggested reduced-fat cheese but I don't like the way reduced-fat cheese melts)
6 tbs grated Parmigiano-Reggiano Cheese
1/2 C bread crumbs (they suggested whole wheat, though I used regular seasoned bread crumbs)
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with olive oil spray.
- Heat pan on medium-high heat, spray chicken with olive oil and season with salt and pepper. Grill chicken ~1.5 min per side until cooked through.
- Spread half of the marinara sauce over bottom of baking dish. Put chicken on top of marinara sauce. Spread the rest of the sauce over the chicken and top with chopped tomatoes. Sprinkle with half of the basil and all of the cheese and breadcrumbs.
- Bake chicken for 10-12 minutes until cheese melts. Sprinkle remaining basil on top.