This dish has really clean flavors - the fire roasted tomatoes and hit of fresh basil really stand out.

Take an extra 5 to pound your chicken breasts. A lot of people skip this step and miss out on what it adds to the dish. Use either a meat tenderizer or a rolling pin. When chicken is pounded to an even thickness it will not only cook evenly and quicker it will be much more moist & tender. Try it!!

Pro-Tip: Use provolone instead of the usual mozzarella to add another layer of smokiness. Yum.


  • 3 small chicken breasts, pounded to an even thickness
  • Olive oil
  • 1 medium sweet onion, diced
  • 4 garlic cloves, sliced
  • One 28 ounce can fire roasted whole tomatoes
  • Fresh basil leaves
  • Sea Salt and freshly ground black pepper
  • 3 thin slices provolone cheese


  • Brown the chicken in the olive oil over medium high and remove to a plate.
  • Saute the onion and garlic in the same skillet.
  • Add the tomatoes, season with salt and pepper, bring to a boil, reduce heat and cook for 10 minutes to reduce.
  • Add the chicken and any juices.
  • Simmer until cooked through 8 to 10 minutes.
  • Stir in the basil leaves, add the provolone, cover and simmer five minutes until melted.
January 05, 2023
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk