Makes 8 servings, 20 min. prep time, 25 min. cooking time. (Get home at 6 p.m. and supper's still ready at 7 p.m.--and it tastes great too!)
6 (1 1/2 lb) skinless and boneless chicken breast halves (I used the Italian-seasoned, pre-marinated chicken breasts)
2 eggs, beaten
1 cup Italian seasoned breadcrumbs
2 tbsp olive oil
28-oz can crushed tomatoes in thick puree
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 1/2 cups shredded Mozzarella cheese
Preheat oven to 375 degrees. Dip the chicken breast in egg and coat with breadcrumbs. Heat oil in a large skiillet on medium high heat. Brown chicken on both sides and then drain.
In a bowl combine crushed tomatoes, bell pepper and mushrooms. In a large 11x17 inch baking dish, evenly spread 1/2 of the tomato mixture. Arrange chicken on sauce and top with remaining tomato mixture. Sprinkle with cheese.
Bake the chicken for 25 minutes or until chicken is no longer pink. (I served it with vermicelli, but the recipe didn't call for any so it is not included in the nutritional info below.)
Nutrition facts per serving: Calories 290, Fat 11 g (cholesterol 110 mg), Carbohydrate 19 g, Fiber 1 g, Protein 28 g.