3 tbsp olive oil, divided
1 cup chopped onion
1 large garlic clove, minced
1 can (14-oz) Italian-style stewed tomatoes (do not drain)
1 cup shredded mozzarella cheese
Place chicken pieces between two pieces of plastic wrap and pound to a thickness of 1/4-inch. Use the flat side of a meat mallet or the edge of a plate to pound chicken.
Heat two tablespoons of the oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 minutes per side or until no longer pink in the center. Transfer to a plate and keep warm.
Heat the remaining tablespoon of oil in the same skillet; add onion and garlic and cook, stirring, about 3 minutes until tender. Add the tomatoes and bring to a simmer.
Return the chicken to the skillet and spoon the skillet mixture over the chicken.
Sprinkle 1/4 cup cheese over each piece of chicken. Place in broiler about 4-inches from the heat until the cheese is melted.
Yield: 4 servings
Per serving: Approximately 450 calories, 12 g carbs, 50 g protein
Dietary Exchanges: 2 vegetable, 6 meat, 1 1/2 fat
Note: File Photo of this recipe.