Prep Time: 10 Minutes
Cook Time: 30 Minutes
All Together: 35 Minutes
I am supposed to go on vacation in 4 weeks to an island, with a beach, wearing a bathing suit. I am not (nor have I ever been) in bikini shape, so the least I can do is cut back on the carbs. This might not be as mouth watering as Mom’s dish but it’s still delicious.
Things You Definitely Need
- Boneless-Skinless Chicken Breast (1 per person)
- Tomato Sauce
- Oil (Preferably olive)
- Cheese (Preferably mozz)
Things That Would Be Nice to Have
- Black Pepper, to taste
- Salt, to taste
- Parmesan Cheese, 1/4 cup
- 1 Bay Leaf
- Pureed Tomatoes
- Crushed Tomatoes
- Tomato Paste
Cut your chicken breast into strips, or bite size pieces. You can leave it whole, but I personally don’t want to waste time by cutting into my food before eating it.
Dice your onions and garlic. How much garlic and onion depends on you. I personally like more garlic and will use 2 cloves.
Coat a large skillet with olive oil and saute your garlic and onions until the onions turn clear.
Add your tomato sauce. Now, this is tricky. If you only have canned tomato sauce, pour that in. If you have crushed tomatoes, pureed tomatoes, and tomato paste, you’re in better standing than me. Just remember, the more paste, the thicker the sauce.
Once you have poured in your tomatoes, add in all your seasonings (all to taste).
Let the sauce simmer for as long as you can. The longer the better.
While the sauce is simmering, saute your chicken until the juices run clear in a separate skillet.
Place your cooked chicken in the skillet with the tomato sauce, and lay thin slices of mozzarella over your chicken breast. If you cut the chicken before hand, like I did, then place the mozzarella over several pieces of chicken.
Once the cheese has melted move the meal into a bowl (if the chicken is cut up) or a plate (if the breast is whole) with the tomato sauce on the bottom of the dish, then the chicken, and then more spooned tomato sauce on top.
Garnish with shredded Parmesan and enjoy.