4 boneless, skinless chicken breasts
Basic Marinara Sauce, recipe below
1/4 cup lowfat mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Pound chicken between two pieces of plastic wrap until about 1/2-inch thick. Season with salt and pepper. Cook chicken in a skillet sprayed with cooking spray for about 5 minutes on each side. Remove and keep warm on a plate covered with foil.
BASIC MARINARA SAUCE
1 cup onion, chopped
4 garlic cloves, thinly sliced
2 T tomato paste
1/2 cup dry red wine or 2 T balsamic vinegar
1 T Splenda
1 T chopped fresh or 2 t dried basil
1/4 t dried oregano
2 T chopped fresh or 1 T dried parsley
2 15 oz cans diced tomatoes or 1 32 oz can of plum tomatoes, chopped
1/2 t red pepper flakes
Heat oil in a saucepan over medium-high heat. Add onion and garlic and sauté 5 minutes. Add tomato paste and cook for one minute. Stir the rest of the ingredients and bring to a boil. Reduce heat to medium, and cook, uncovered for about 15 minutes.
Place chicken in a large casserole dish, cover with the sauce and sprinkle cheeses over the chicken pieces. Broil until cheese is browned and chicken is hot.