Prep time 5 minutes

Cook time 30 minutes


6 thin-cut boneless, skinless chicken breast halves (about 4 oz. each)
1 tsp. garlic powder
Salt and freshly ground black pepper, to taste
1 Tbsp. olive oil
1 can (28 oz.) Contadina® Crushed Tomatoes
1/4 cup Contadina® Tomato Paste or Tomato Paste with Basil, Garlic and Oregano
1 tsp. dried oregano
1 tsp. granulated sugar
1/4 tsp. salt
6 slices mozzarella cheese
6 large fresh basil leaves, optional


  1. Season chicken on both sides with garlic powder, salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken in single layer and cook 5 to 7 minutes until browned on 1 side. Meanwhile, combine crushed tomatoes, tomato paste, oregano, sugar and salt in a medium bowl.

  2. Flip chicken, then top with tomato mixture. Simmer, uncovered, 15 minutes over medium-low heat. Remove pan from heat. With a spoon, remove sauce from tops of chicken pieces and place a slice of cheese on each. Cover about 5 minutes for cheese to melt.  Place a basil leaf on each piece of cheese, if desired. Serve in a toasted sandwich roll or as a topping for pasta, rice or couscous.

VARIATION: Prepare recipe as directed above, except for Quick Eggplant Mozzarella Sandwiches For 4, substitute a 1 lb. eggplant, cut lengthwise into 4 slices, in place of chicken and use 4 slices of mozzarella cheese and 4 basil leaves.

TIP: If thin-cut chicken breasts are unavailable, slice 3 large chicken breast halves in half horizontally to about 1/2-inch thickness to create 6 pieces.

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