Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 tbsp Extra virgin olive oil
  • 2 cups no-sugar-added marinara sauce
  • 2 cloves Garlic, smashed and minced
  • 1 tsp Dried oregano
  • 1 tbsp Aged balsamic vinegar
  • 1/4 tsp Red pepper flakes
  • 1.5 cups low-moisture part-skim mozzarella cheese, shredded
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup Fresh basil leaves, chiffonade

Instructions:

  1. Pat the 1.5 lbs of chicken breasts dry with paper towels.
  2. Sprinkle both sides with 1 tsp Kosher salt and 1/2 tsp black pepper.
  3. Add 1 tbsp extra virgin olive oil to the pan over medium high heat until it shimmers and swirls easily.
  4. Place chicken in the pan and cook for 3-4 minutes per side until a golden brown crust forms.
  5. Move chicken to the sides and add 2 cloves minced garlic and 1/4 tsp red pepper flakes, stirring for 30 seconds until fragrant but not brown.
  6. Pour in 2 cups marinara, 1 tsp oregano, and 1 tbsp balsamic vinegar. Nestled the chicken back into the sauce.
  7. Top each breast with the 1.5 cups of mozzarella and 1/4 cup Parmesan.
  8. Transfer to a 400°F oven for 10-12 minutes until the cheese is bubbling and molten.
  9. Switch to the broil setting for 1-2 minutes until the cheese starts to brown and shatter.
  10. Remove from heat, let it rest for 5 minutes, and top with 1/4 cup fresh basil.