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

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 (fresh or deli sliced)

6 large fresh basil leaves


  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; place a slice of cheese on each. Cover about 5 minutes for cheese to melt.  Place a basil leaf on each piece of cheese just before serving. Serve over veggie noodles, pasta, couscous, rice or in a toasted sandwich roll.

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


• 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.

• Place basil over cheese right before serving, as it will turn dark with the heat in a few minutes.

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