Serves 4

Prep time 5 min.

Cook time 20 min.


4 boneless, skinless chicken breast halves, thin-cut, about 4 oz. each

garlic powder, optional

Salt and black pepper, optional

1 Tbsp. olive oil

1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained

1 can (6oz.) Contadina® Tomato Paste

½ tsp. dried basil [or 1 Tbsp. chopped fresh basil]

mozzarella cheese slices, 1 to 2 slices per serving


  1. Season chicken on both sides with garlic powder, salt and pepper, if desired.

  2. Heat oil in a 12-inch skillet over medium-high heat. Cook chicken 5 minutes on each side.

  3. Combine diced tomatoes and tomato paste in a medium bowl. Pour over chicken; cover and cook 5 minutes.

  4. Place 1 or 2 slices of cheese over each chicken breast; sprinkle with basil. Cover and cook over medium heat 5 minutes or until cheese is melted. Serve as a sandwich or a topping for pasta, rice or couscous.

VARIATIONS: Prepare recipe as directed, except:

-For HOT ITALIAN SANDWICHES, cut a French bread loaf into 4 pieces; slice each piece in half. Brush inside with olive oil and toast in a 350°F oven. Spoon some sauce over bottom half of bread, top with prepared chicken or eggplant. Top melted cheese with chopped fresh basil and a sprinkle of dried red pepper flakes, if desired.


-For QUICK EGGPLANT MOZZARELLA, prepare with a large 1 lb. eggplant, cut lengthwise into 4 slices, instead of chicken breasts.TIPS:

-If chicken breasts are very large, slice 2 large chicken breasts in half horizontally to about 1/2-inch thick to create 4 pieces.


-ADJUST THE FLAVOR OF THE SAUCE TO YOUR TASTE: If too tart or acidic, add 1/4 tsp. sugar and stir well. If too bland or sweet, add 1/4 tsp. red wine vinegar and stir well. Taste and repeat as necessary, adding 1/8 tsp. sugar or vinegar at a time until the right balance is achieved.

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