I know we all hear about Chicken Parmesan and trust me, I love it, but I also love Chicken Mozzarella. Mozzarella is a little less salty and the cheese gets all stretchy and stringy when its baked. This is a little take on the cult classic and you don’t have to make it high in calories!


Servings: 10 | Serving Size: 1/2 a Breast | Calories per Serving: 105


πŸ… 19 Ounces (5 Chicken Breasts)

πŸ… 4 Ounces of Mozzarella

πŸ… 1/2 Can of Tomato Puree

πŸ… 1/2 Can of Diced Tomatoes

πŸ… 1/2 Can of Tomato Paste

πŸ… 2 Garlic Cloves

πŸ… Black Pepper, Basil, Parsley, and Red Pepper


πŸ… Heat over to 350 degrees.

πŸ… Lay the chicken on a foiled baking sheet.

πŸ… Finely chop the garlic.

πŸ… In a medium skillet, roast the garlic for a minute careful not to burn it.

πŸ… Add in the tomato paste, puree and diced tomatoes.

πŸ… Mix well and let it cook down.

πŸ… Add the black pepper, basil, parsley and red pepper to your liking. If you don’t want any heat, leave the red pepper out. I add a ton of herbs and spice to mine, but you can add however much you prefer.

πŸ… Let those flavors cook down together for 10 minutes, mixing it often so the tomatoes don’t burn.

πŸ… Once done, pour the tomato sauce over the chicken.

πŸ… Take the mozzarella and place over the chicken.

πŸ… Bake for 35 minutes or until chicken is done.

πŸ… All done. You can eat it by yourself or place over your favorite pasta or veggies! I put mine over spaghetti squash this week. You can find the recipe here!

I hope you enjoy!


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