2 shallots, finely chopped
2 garlic cloves, finely chopped
2 whole tomatoes, boiled and drained
3/4 tsp. whole basil
1 bay leaf
2 tsp. tomato sauce
2 tsp. sugar
3/4 tsp. dried oregano
1/2 tsp. Italian seasoning
pinch of salt
4 boneless, skinless chicken breasts
1 whole tomato, cut into 8 wedges
1/2 cup part-skim mozzarella cheese
1 cup Italian style bread crumbs
1/2 cup flour
2 eggs, beaten
For marinara sauce, sauté shallots and garlic to heated oil. Add tomatoes. Combine remaining ingredients and add to the sauce. Stir for 2 minutes. Remove bay leaf.
Transfer half of the sauce to a buttered baking dish and set the other half aside.
For stuffed chicken, preheat oven 400 degrees. In a bowl, combine mozzarella cheese and bread crumbs. In a separate bowl, mix together flour and eggs. Dip each chicken breast in flour, then eggs, then bread crumb/cheese mixture. Roll a tomato in the chicken and secure with a toothpick. In a large pan, heat olive oil. Sauté chicken on medium heat setting (about 2 minutes on each side). Transfer chicken to baking dish and top with the remaining sauce; sprinkle with mozzarella cheese. Bake for 30-35 minutes.