2 Tbsp Olive Oil
1 lg onion chopped
2 cloves garlic crushed
3 (15oz) cans of Italian seasoned diced tomatoes
1 Tbsp. Sugar
½ t. Basil
1 t. oregano
¾ t. salt
½ t. pepper
Saute onion and garlic together in olive oil until onions are tender and transparent. Add the rest of the ingredients and simmer for 10-15 minutes.
boneless chicken breasts (approx 6-8 small breasts )
Italian Bread Crumbs
¼ to ½ C. olive oil
8 oz. thinly sliced mozzarella ( can use shredded)
¼ C. Parmesan
Dip Chicken in egg and then in bread crumbs. Heat oil and cook 2 to 3 minutes on each side. Put Chicken on the bottom of a Lg 9x13 baking dish. Put one slice of Mozzarella cheese on each breast .Add ½ the sauce and repeat cheese and sauce layer. Cover and Bake at 350 for 30-35 minutes . Top with grated parmesan before serving. You can serve with any pasta roasted veggies or a nice salad.
Low Fat Version
Make the sauce. Skip the whole breading and frying step. Place raw chicken in a 9x13 baking dish. Sprinkle chicken with grated mozzarella cheese top with sauce and bake at 350 for 40 -45 minutes.
Can top with a little parmesan cheese before serving. Enjoy.
This lowfat version makes a great freezer meal just prepare instead of baking cover and freeze. Thaw in refrigerator overnight and bake at 350 for 45 minutes.