Quick Italian Chicken

Servings: 4

Diet: Gluten-Free

Per Serving: 300 Calories | 7g Carbs | 3g Sugar | 2g Fiber | 16g Fat (3.5g Sat Fat) | 30g Protein | 310mg Sodium

Ingredients

• 3 tablespoons oil, divided
• 1 pound chicken breast, boneless and skinless, pounded to ½ inch thickness
• 3 cloves garlic, minced
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano leaves
• 1 (14.5 ounce) can diced tomatoes, no salt added, with juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup part skim mozzarella cheese, shredded
• Optional: Parmesan cheese, grated

Instructions

1. Heat 2 tablespoons oil in a large oven-safe skillet with a lid over medium-high heat. When the oil is hot, add the chicken and cook until golden brown, about 4 minutes per side. Transfer the chicken to a plate.
2.  Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the garlic and dried herbs, cook for 15 seconds. Add the tomatoes with juice and bring to a boil. Lower the heat and stir occasionally until the sauce thickens slightly, about 5 minutes. Season with salt and black pepper.
3. Return chicken to the skillet and allow to warm through, about 3-5 minutes. Top with mozzarella. Cover until cheese melts or place under the broiler uncovered until cheese is melted and bubbly. Serve warm with grated Parmesan, if using.

Nutrition Boost: Serve with a whole grain pasta, side salad or your favorite steamed vegetable.

Shopping Tip: Choose low salt/no salt added canned foods.

Food Safety: Use separate cutting boards for produce and meats.

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