One Pan Chicken Marinara Caprese

• 8 boneless skinless chicken breasts, 3/4" thick
• 1 tablespoon dried Italian spices, your choice
• 1 teaspoon each, fine sea salt and black pepper
• 1 teaspoon cane sugar
• 3 tablespoons extra virgin olive oil
• FOR THE SAUCE:
• 1/2 cup sweet onion, finely chopped
• 3 whole garlic cloves, finely minced
• 1/4 cup fresh basil, coarsely chopped
• 2 tablespoons fresh Italian parsley, coarsely chopped, plus more for finishing the dish
• 1 teaspoon fine sea salt
• 1 pinch red pepper flakes, or more if you like heat
• 1 -28 ounce can San Marzano whole tomatoes, I love Cento Organic San Marzano
• zest of one lemon
• TOPPING:
• 1 -8 ounce ball fresh mozzarella, cut into 8 slices
• 16 fresh basil leaves
• 1 teaspoon dried Italian spices, your choice
• FOR THE PLATE:
• freshly grated Parmigiano Reggiano cheese

1. BROWN THE CHICKEN: Sprinkle the chicken breasts on both sides with dried Italian spices, salt, pepper and cane sugar. Heat a high sided 12" skillet with 3 tablespoons of olive oil. On medium high heat, brown the chicken on both sides. It will continue to cook in the sauce. Set aside on a plate.
2. MAKE THE SAUCE: In the same skillet, reserve all the olive oil and chicken drippings, maintain the heat on medium high. rnAdd the chopped onions, chopped garlic, basil, parsley, sea salt and red pepper flakes. Stir just until the onion is softened, about 3 minutes. Add the canned tomatoes, crush with a potato masher and then stir to combine all the ingredients. Stir in the lemon zest. Simmer medium heat, lightly covered, for about 15 minutes.
3. TOP THE CHICKEN: Maintain the heat for the sauce on medium heat. On top of the sauce, in one layer, add the browned chicken. Top with a few fresh basil leaves on each piece of chicken, a slice of mozzarella and a sprinkle of dried Italian spices. Cover and simmer for 15 minutes, until the chicken is cooked through and the mozzarella is nicely melted. rnrnServe with a portion of sauce and a piece of chicken over pasta if you like. Sprinkle with freshly grated Parmigiano Reggiano cheese on the plate.

chicken breasts, italian spices, salt, cane sugar, extra virgin olive oil, sweet onion, garlic, fresh basil, fresh italian parsley, salt, red pepper, san, zest of one lemon, mozzarella, basil, italian spices, cheese

Taken from food52.com/recipes/81503-one-pan-chicken-marinara-caprese (may not work)