Ingredients
- non-stick olive oil cooking spray
- 4 boneless, skinless chicken breast (4 ounce each), trimmed of all fat, pounded thin
- salt
- 2 cup freshly ground black pepper
- 1 cup store-bought low-fat marinara sauce
- 1 cup drained canned whole plum tomato, roughly chopped
- 1 cup roughly chopped fresh basil leaves
- 1 shredded reduced-fat mozzarella cheese
- 11/2 oz grated Parmigiano-Reggiano cheese
- 1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural
Directions
Preheat the oven to 400 degrees F. Lightly spray a 9×13-inch glass baking dish with olive oil spray, and set it aside.
Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, about 1-1/2 minutes per side.
Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-Reggiano.
Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve.
Recipe courtesy of Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories by Rocco DiSpirito/Ballantine Books, 2010.
