Nutrition:

Calories: 309kcal | Carbohydrates: 9g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 629mg | Potassium: 1025mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 21.9mg | Calcium: 188mg | Iron: 3mg

​

Ingredients:

• 4 5-ounce (150 gram) boneless skinless chicken breasts

• 1 tablespoon Italian seasoning

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• Salt and pepper, to season

• 1 tablespoon olive oil

• 1 onion, chopped

• 4 cloves garlic, minced

• 1 fire roasted pepper, (fire roasted capsicum), chopped

• 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)

• 2 tablespoons tomato paste, garlic and herb flavored if possible

• Pinch crushed red pepper flakes OPTIONAL

• 3/4 cup shredded mozzarella

• 1 tablespoon freshly chopped parsley, to garnish

​

Directions:​

1. Arrange oven shelf to the middle of the oven. Preheat broiler on medium heat.

2. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.

3. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.

4. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.

5. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).

6. Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.

7. Garnish with parsley and serve.