1 tbsp. butter
1 clove minced garlic
1/2 c. chopped onion
1 lb. boneless chicken breasts
4 tbsp. grated Parmesan cheese
1/2 c. chopped green pepper
1 c. tomato sauce
1 sm. can tomato paste
1 (16 oz.) can stewed tomatoes, drained
1/2 tsp. sugar
2 tsp. dried oregano
2 tsp. crushed dried basil
4 oz. shredded Mozzarella cheese

Cut chicken breasts in half. If desired, pound breasts to 1/4 inch thickness. In skillet, cook onion and garlic in butter until almost tender. Push to one side, add chicken. Brown chicken on both sides. Sprinkle chicken with Parmesan cheese, add green pepper. Combine tomato paste, sauce, stewed tomatoes, sugar, oregano, and basil. Pour over chicken stirring it into onion mixture. Cover and cook for 25 minutes on low heat or until chicken is tender. Sprinkle with Mozzarella cheese, recover. Cook for 1-2 minutes until cheese is melted. Serve with tossed green salad and garlic bread. This is low calorie and low fat.