4-6boneless skinless chicken breasts about 1- 1 ½ pounds total
salt
pepper
dried oregano
3tspolive oil divided
½white onion diced
4garlic cloves crushed
1can San Marzano tomatoes strained from liquid, liquid reserved, tomatoes hand crushed
1bunch of fresh basil8-12 leaves reserved for serving
2-3ozfresh mozzarella cheese
¼tspcrushed red pepper flakes
Instructions
Season the chicken breasts with salt, pepper, and dried oregano on both sides.
Choose large skillet that has a lid. Heat skillet over medium high heat, add 1 tsp of olive oil, and cook the chicken breasts. Cook about 4-5 minutes on each side, depending on thickness of chicken. Transfer cooked chicken to clean plate and cover with tin foil.
Return same skillet to stovetop and heat to medium high heat. Add 2 tsp olive oil. Add onion and cook until soft and translucent, about 3-4 minutes. Add garlic and cook for another minute. Add in red pepper flakes. Next, add in the crushed tomatoes and its juices (still reserving the canned juices), and season with salt and pepper. Scrape up any bits stuck onto the pan. Add in a bunch of the basil, reserving 8-12 leaves for plating (about 2 leaves per breast). Reduce heat to low and let simmer for 5 minutes. If more liquid is needed, add in the reserved can juices.
Add chicken back into the skillet. Let chicken warm through for a minute or two.
Top each chicken breast with two basil leaves and 1/2 ounce sliced mozzarella. Cover the skillet with lid and let the cheese melt, about 3-4 minutes.