Easy Mozzarella Chicken (Low Carb Chicken Parma)

Ingredients

• 4 5-ounce (150 gram) boneless skinless chicken breasts
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• Salt and pepper, to season
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire roasted pepper, (fire roasted capsicum), chopped
• 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
• 2 tablespoons tomato paste, garlic and herb flavoured if possible
• Pinch crushed red pepper flakes OPTIONAL
• 3/4 cup shredded mozzarella
• 1 tablespoon freshly chopped parsley, to garnish

Instructions

• Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
• Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
• Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
• Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
• Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
• Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
• Garnish with parsley and serve.

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