Chicken Breasts Smothered In Tomatoes And Mozzarella
|Boneless skinless chicken breasts||1 1⁄2 Pound, pounded (4 Pieces)|
|Olive oil||3 Tablespoon, divided|
|Chopped onion||1 Cup (16 tbs)|
|Minced garlic||2 Teaspoon|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Shredded mozzarella cheese||6 Ounce (1 1/2 Cups)|
Pound chicken breasts between 2 pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin.
Heat 2 tablespoons oil in ovenproof skillet over medium heat.
Add chicken; cook about 3 1/2 minutes per side or until no longer pink in center.
Transfer to plate; cover and keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium heat.
Add onions and garlic; cook and stir 3 minutes.
Add tomatoes; bring to a simmer.
Return chicken to skillet, spooning onion and tomato mixture over chicken.
Sprinkle cheese over top.
Broil 4 to 5 inches from heat until cheese is melted.