Easy Italian Chicken

By Valerie's Kitchen

Ingredients

2 to 2¼ pounds boneless skinless chicken breasts ((about 2 large or 3 medium))
Salt and freshly ground black pepper
1 tablespoon olive oil (plus additional if needed)
2 14.5-ounce cans Italian-style diced tomatoes (undrained)
2 tablespoons cornstarch
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
1 cup shredded part-skim mozzarella cheese (packed)
Fresh parsley (minced, optional for garnish)

Prep Time20mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 375 degrees F.

Slice the thicker chicken breasts in half horizontally to create 4 to 5 cutlets. If needed, lightly pound the thicker pieces to an even thickness. Season both sides with salt and pepper.

Heat the olive oil in a large skillet over MEDIUM-HIGH heat. Working in batches, if necessary, cook the chicken for 2 to 3 minutes per side, until browned but not cooked through, adding additional olive oil as needed. Transfer the chicken to a 9- x 13-inch baking dish, arranging it in a single layer. Remove the skillet from the heat.

Add the undrained tomatoes to the skillet. Sprinkle the cornstarch over the tomatoes and whisk until no lumps remain. Stir in the basil, oregano, and crushed red pepper flakes (if using). Return the skillet to MEDIUM heat and cook, stirring frequently, until the sauce comes to a simmer and thickens slightly, about 3 to 5 minutes.

Pour the sauce evenly over the chicken. Cover the baking dish tightly with foil and bake for 15 to 20 minutes.

Remove the foil and sprinkle the mozzarella evenly over the chicken. Return the baking dish to the oven and bake, uncovered, for about 5 minutes, or until the cheese has melted and the chicken reaches an internal temperature of 165 degrees F.

Garnish with parsley, if desired and serve with cooked pasta or rice, or with garlic bread and a green salad.