Clean Eating recipe
Olive oil cooking spray
2 tsp olive oil
1/2 cup white onion, diced
1 green bell pepper, seeded and diced
2 to 3 cloves garlic, minced
2 tsp dried oregano, divided
1 28 oz jar crushed organic tomatoes
1 tbsp sun-dried tomato paste or organic tomato paste
1/2 cup whole-wheat panko bread crumbs
1 tbsp reduced-fat parmesan cheese, grated
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp ground black pepper
4 4-oz boneless skinless chicken breasts, pounded to 1 inch thickness
1 tbsp Dijon mustard
1/2 cup part-skim mozzarella cheese, shredded
8 oz chooked whole-wheat penne(or your favorite pasta)
1/4 cup fresh basil chopped
Preheat oven to 400. Coat a large baking sheet with cooking spray.
Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and saute 3 to 5 minutes, until vegetables are soft. Add 1 tsp oregano and stir to coat. Cook 30 seconds, until oregano is fragrant. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low, partially cover and simmer 20 to 30 minutes.
Meanwhile, in a shallow dish, combine pank, Parmesan, remaining 1 tsp oregano, thyme, salt and black pepper. Mix wil a fork to combine. Brush both sides of each chicken breast with Dijon. Transfer each breast to panko mixture and turn to coat boths ideas. Arrange chicken on prepared baking sheet. Coat surface of chicken with cooking spray. bake 20 minutes.
Top each chicken breast with 2 to 3 tbsp tomato sauce and 2 tbsp mozzarella. Return chicken to oven and bake 10 minutes more, until curst is golden brown and cheese is melted and bubbly.
Arrange pasta on a serving plate and top with remaining tomato sauce. Serve chicken with pasta on the side, garnishing both with basil.