- Cook Time
- Prep Time
- 4 tablespoons extra-virgin olive oil
1 can (28 fluid ounces) San Marzano whole tomatoes
Coarse salt, to taste
- 4 chicken breasts, skinless and boneless
- Coarse salt and cracked black pepper
4 tablespoons extra-virgin olive oil
- 1 cup mozzarella cheese, grated
- 1/2 cup Parmesan cheese, freshly grated
1/2 cup basil leaves, chopped
Garlic mashed potato
6 Yukon gold potatoes
1 whole head garlic
1/4 cup salted butter
Coarse salt and cracked black pepper, to taste
Extra-virgin olive oil, to drizzle
The image shows breading on the chicken, but we've toned it down, omitted the breading to make it healthier and faster to cook. We've also removed the milk from the mashed potatoes making them chunkier with less fat.
For potatoes, preheat oven to 400°F. Cut top off garlic head, drizzle olive oil, wrap with foil. Bake 20 minutes.
Meanwhile boil potatoes in large pot of salted water for 15 minutes, until tender. Drain, squeeze in garlic; add butter, salt and pepper and mash well.
For tomato sauce, heat olive oil in skillet over medium high heat, squeeze tomatoes through your fingers into pot, salt and bring to quick boil; reduce to simmer for about 10 minutes, stirring occasionally.
Meanwhile, for chicken, season breasts. Heat olive oil in heavy skillet over medium heat and fry each breast until golden about 2 minutes per side. Place chicken in large glass baking dish, top with tomato sauce and mozzarella cheese. Bake 20 minutes, or until cheese is bubbly and golden. Transfer to serving platter, top with Parmesan cheese and basil leaves. Serve with mashed potatoes.