1    Using a meat mallet pound out the chicken breasts until they are about 1/4 to 1/2-inch thick. Season with salt and freshly ground black pepper and place into a preheated skillet over medium-high heat with 2 tablespoons oil. Cook until brown on both sides about 2 minutes per side then layer into an 8x8-inch baking pan.

2    In a small bowl combine the tomato sauce, basil, oregano, sucralose and Parmesan cheese. Mix with a spoon and pour over the chicken. Layer the mozzarella on top and bake at 350°F for 25-30 minutes until the cheese is nicely melted and the sauce is bubbly.

3    During the last 10 minutes of cooking the chicken, use the same skillet used for the chicken to sauté the baby broccoli. Place 2 tablespoons oil over medium-high heat and add the garlic and broccoli. Sauté until broccoli is crisp-tender; about 5 minutes. Serve immediately with the chicken.

 INGREDIENTS

1-1/4 lbs    boneless chicken breasts 4 tbsp    extra virgin olive oil 15 oz    canned tomato sauce 1/2 tsp    dried basil 1/4 tsp    dried oregano 1 tsp    granular sugar substitute 1/4 cup    grated Parmesan cheese 1 cup    shredded mozzarella cheese 20    baby broccoli (broccolini) 1    clove garlic, minced