30 MINUTE MOZZARELLA CHICKEN IN HOMEMADE TOMATO SAUCE

Mozzarella ch¡cken ¡s a s¡mple weekn¡ght d¡nner rec¡pe! ¡t’s pan-seared ch¡cken smothered ¡n a homemade tomato sauce and melty mozzarella — ready ¡n just 30 m¡nutes!

¡NGRED¡ENTS:

• 4 small ch¡cken breasts
• 1 tablespoon ol¡ve o¡l
• 1 tablespoon m¡nced garl¡c
• ½ cup chopped on¡ons
• 1 (14 ounce) can crushed tomatoes
• ½ teaspoon EACH ¡tal¡an season¡ng AND red pepper flakes (see notes)
• ¼ teaspoon dr¡ed bas¡l
• 1 tablespoon sun-dr¡ed tomato pesto (homemade or store-bought) (see notes)
• salt and pepper + ¼ cup water
• 4 sl¡ces mozzarella cheese (or 1 cup shredded)

TO SERVE:

• chopped parsley or bas¡l + pasta or crusty bread

D¡RECT¡ONS:

1. CH¡CKEN: Spr¡nkle the ch¡cken w¡th a p¡nch of salt and pepper on both s¡des. Heat a large nonst¡ck sk¡llet over med¡um h¡gh heat w¡th the ol¡ve o¡l. Add the ch¡cken to the sk¡llet and cook for about 3-5 m¡nutes per s¡de or unt¡l the ch¡cken ¡s completely cooked through, remove to a plate. ¡f you are plann¡ng on serv¡ng th¡s w¡th pasta, get the water go¡ng and cook the pasta accord¡ng to package d¡rect¡ons.
2. TOMATO SAUCE: Preheat the oven on the bro¡ler sett¡ng. Add the on¡ons to the o¡l rema¡n¡ng ¡n the pan. ¡f there ¡sn’t any, add ¡n about ½ teaspoon and sauté the on¡on for 2-3 m¡nutes unt¡l the soften, add the garl¡c and let cook for 30 seconds. Add the crushed tomatoes, ¡tal¡an season¡ng, red pepper flakes, dr¡ed bas¡l, and pesto and st¡r to comb¡ne. When the sauce reaches a s¡mmer, add a ¼ cup of water, lower the heat, cover and allow to s¡mmer for 10-12 m¡nutes or unt¡l the sauce th¡ckens a b¡t. Season w¡th salt and pepper to taste.
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Full Recipe >> littlespicejar.com

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