Preheat oven to BROIL. Lightly spray chicken breasts with cooking oil.
In a small mixing bowl combine basil, oregano, garlic powder, onion powder, sweet paprika, salt, and pepper. Rub the chicken breasts with the seasoning mix.
Heat vegetable oil and ½ tablespoon butter in a large, 12-inch oven-safe skillet set over medium heat. Add chicken to the hot oil and cook for 5 to 7 minutes on each side, or until cooked through and browned. Cooking time depends on the thickness of the chicken breasts. Chicken is cooked through when internal temperature registers at 165˚F. Use an Instant Read Thermometer for accuracy. Remove cooked chicken from skillet and set aside; keep covered.
Add remaining butter to the skillet and melt over medium heat. Add onion and cook for 2 minutes, or until it starts to soften. Stir in garlic and cook for 20 seconds, or until fragrant.
Add tomatoes; increase heat to medium-high, and continue to cook for 4 to 5 minutes, or until tomatoes break down and release their juices. If using canned tomatoes, cook until heated through and bubbling.
Stir in chicken broth or wine; cook for 3 minutes. Add spinach and cook for a minute, or until spinach is wilted. Transfer chicken breasts back to the skillet. Top each chicken breast with shredded cheese.
Broil in the oven for 2 to 3 minutes, or until cheese is melted. Remove from oven. Garnish with parsley and serve.
NET CARBS: 8 g
Mozzarella Chicken with Creamy Tomato Sauce
Amount Per Serving
Calories 329Calories from Fat 162
% Daily Value*
Saturated Fat 10g50%
Vitamin A 4059IU81%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.