Chicken, Tomato and Mozzarella

Ingredients

• 1 pound boneless, skinless chicken breast, pounded to an even thickness
• 2 tablespoons olive oil, divided into 2 separate tablespoons
• 3 cloves garlic, finely chopped
• 1/2 teaspoon dried basil, thyme or oregano leaves
• 1 15 ounce can no-salt-added diced tomatoes, with juice (substitute 3 large tomatoes, chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded, low-fat mozzarella cheese

Preparation Instructions

1. Heat 1 tablespoon oil in a large skillet over medium heat. When the oil is hot, add
   the chicken and cook 4 minutes. Flip and cook another 4 minutes. Turn off the
   heat, transfer the chicken to a cutting board, cut it into 1-inch strips and set aside.
2. Heat the pan over medium, and add the remaining 1 tablespoon oil to the pan.
   When the oil is hot, add garlic and dried herbs, and cook 15 seconds, being careful
   not to burn the garlic. Add tomatoes with juice and bring to a boil. Lower the heat
   and simmer for 5 minutes until sauce thickens a bit. Season with salt and pepper.
3. Return the sliced chicken to the pan, stir to coat with sauce and heat through,
   about 5 minutes.
4. Top with shredded mozzarella cheese.

Recipe Suggestion

Serve with Sauteed Squash and Zucchini recipe side.