Margherita Chicken
Ingredients
- 4-6 boneless skinless chicken breasts about 1- 1 ½ pounds total
- salt
- pepper
- dried oregano
- 3 tsp olive oil divided
- ½ white onion diced
- 4 garlic cloves crushed
- 1 can San Marzano tomatoes strained from liquid, liquid reserved, tomatoes hand crushed
- 1 bunch of fresh basil 8-12 leaves reserved for serving
- 2-3 oz fresh mozzarella cheese
- ¼ tsp crushed red pepper flakes
Instructions
- Season the chicken breasts with salt, pepper, and dried oregano on both sides.
- Choose a large skillet that has a lid. Heat the 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 the thickness of the chicken. Transfer cooked chicken to a clean plate and cover with tin foil.
- Return the same skillet to the 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 their 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 the heat to low and let it 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.