One Pan Chicken Marinara Caprese

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   ["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.", "MAKE THE SAUCE: In the same skillet, reserve all the olive oil and chicken drippings, maintain the heat on medium high.

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   Add 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.", "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.

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   Serve 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."]

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