Keto Mozzarella Chicken in Homemade Tomato Sauce

Ingredients

• 4 small chicken breasts

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• 1 tablespoon of Adobo Goya

• 1/2 teaspoon Mrs Dash (salt free)

• ½ cup chopped onions

• 1 (14 ounce) can crushed tomatoes

• ½ teaspoon Italian seasoning

• 1/2 teaspoon red pepper flakes

• ¼ teaspoon Parsley or dried basil (I use a little of both)

• 1 tablespoon sun-dried tomato pesto

• salt and pepper + ¼ cup water

• 1 Cup of mozzarella cheese

Instructions

• Sprinkle the chicken with a pinch of salt, pepper, Mrs Dash and Goya on both sides.

• Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate.

• Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn't any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.

• Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with Mozzarella cheese.

• Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley.

• Serve with Zucchini pasta or Keto bread and a salad.

ENJOY!!

Servings 4 ~ Serving Size 1

~ Calories 385~ Net Carbs 5.5 g

Please follow me jeleszinhasjourney on Facebook & Instagram