2 (14.5-ounce) cans diced tomatoes with Italian herbs
1 teaspoon dried Italian seasoning
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 tablespoon sugar
1 tablespoon balsamic vinegar
4 (4-ounce) skinless, boneless chicken breast halves
1/2 cup Italian-seasoned breadcrumbs
4 teaspoons olive oil, divided
3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
How to Make It
Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.
Preheat oven to 350°
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.
Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes.