Chicken Parmigiana with Beefsteak Tomato Sauce
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
Uncooked instant oatmeal
2½ packet(s), 1 oz each (about 1 cup total)
Canned tomato sauce
1 large, beefsteak, cored and diced
¼ cup(s), fresh, chopped
Shredded fat free mozzarella cheese
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- Combine oats, 1 teaspoon of oregano, garlic powder, onion powder, salt and pepper together in a shallow dish. Add chicken to oat mixture and turn to coat both sides, pressing oat mixture onto chicken. Place chicken on prepared baking sheet and lightly coat surface with cooking spray; bake 20 minutes.
- Meanwhile, in a medium saucepan, combine tomato sauce, tomato and remaining oregano. Set pan over medium heat and bring to a simmer. Simmer 10 minutes; remove from heat and stir in basil.
- Remove chicken from oven (keeping oven at 400ºF) and top each chicken breast with 1/4 cup of sauce and 1/4 cup (1 ounce) of cheese. Return pan to oven and bake until cheese is melted and golden, about 7 to 10 minutes more. Yields 1 piece per serving.