Ingredients:
4 boneless chicken breasts
EVOO
1 C. tomato pasta sauce (I use Wolfgang Puck's Arrabiata sauce)
2 avocados
Cabot Extra Sharp Cheddar Cheese (lactose free)
Directions:
Preheat oven to 400 degrees. Place chicken in a ziploc bag and beat with a meat mallet until about 1/2 cm thick.
Place chicken on a non-stick baking tray. Lightly spray or brush EVOO on top of chicken. Bake for 12 minutes, turning chicken over at 6 mins.
Remove chicken from oven and spread tomato sauce on top, add slices of avocado and cheese. Return to oven and bake for 7-10 mins, until golden and chicken is cooked through.
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