Italian Tomato and Cheese Chicken

• 1.5 tsp olive oil
• 1 clove garlic, minced
• 14.5 oz can petite diced tomatoes
• 1 tsp Italian seasoning
• 1/4 tsp pepper
• 2 boneless, skinless chicken breasts
• 1/8 tsp salt
• 1/4 cup shredded, part-skim mozzarella 
• 2 Tbsp grated Parmesan

Preheat oven to 450. Heat 1/2 tsp oil in small saucepan over medium heat. Add garlic; saute 1 minute. Add tomatoes, seasoning, and 1/8 tsp pepper. Cook 8 minutes or until slightly thickened.

Pound chicken to 1/2 inch thickness. Sprinkle with salt and remaining pepper. Heat 1 tsp oil in non-stick skillet over medium-high heat. Cook chicken 4 minutes per side or until mostly done.

Transfer chicken to 8 or 9 inch backing dish, coated with cooking spray. Top with tomato mixture and cheeses. Bake for 10 minutes or until cheese is browned. Makes 2 servings.