CHICKEN PARMEASAN WITH STEAMED VEGETABLES

Total Time: 63 min. Prep Time: 8 min. Cooking Time 55 min.
• 4 tsp extra-virgin olive oil, divide use
• 2 shallots, finally chopped
• 2 cloves garlic, finally chopped
• 8 medium Roma tomatoes, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sea salt, divided use
• ¼ tsp ground black pepper
• 4 chicken breast halves (about 1 pound), boneless, skinless
• 2 Tbl shredded parmesan cheese
• 2 Tbl grated mozzarella cheese
• 2 cups mixed vegetables, steamed, hot

1.  Preheat oven to 350*F
2. Heat 1 Tbl oil in a medium saucepan over medium-high heat.
3. Cook shallots and garlic, stirring consistently, for 3 minutes, or until shallots are translucent.
4. Add tomatoes, basil, oregano, ½ tsp salt, and pepper; bring to a boil.
5. Reduce heat to low; cook, stirring occasionally, for 10-15 minutes, or until thickened; remove from heat.
6. Combine remaining ½ tsp oil and ½ tsp salt in a bowl; add chicken and coat thoroughly.
7. Place chicken in a glass baking dish and top evenly with prepared tomato sauce.  Cover with aluminum foil and bake on middle oven rack for 25 minutes, or until chicken is cooked through. 8. Remove foil; sprinkle each chicken breast half with ½ Tbls mozzarella and ½ Tbls parmesan cheese; bake uncovered for 10 minutes, or until cheese is bubbly. 9. Serve chicken with steamed vegetables.

Calories: 304   Fat: 10 g    Saturated fat:  2 g    Cholesterol: 77 g    Sodium: 809 mg   Sugar: 10 g Carbohydrate: 23 g   Fiber: 7 g   Protein: 31 g