Serves 4 // Calories: 735, Carbs: 18
2 large skinless pasture-raised chicken breasts (1.3 lbs.)
2-4 tablespoons extra virgin olive oil
24 ounces mushrooms, sliced
1 medium onion, sliced into half-circles
4 cloves garlic, minced
1/4 cup hearty red wine
2 24-ounce jars tomato sauce
1/4 cup pesto
1/4 cup olive paste (or kalamata olives, cut in half)
3 oil-packed anchovies, diced
1/2 pound mozzarella, thinly sliced
Fresh Parmesan, shredded
Additions: sliced and sautéed zucchini and/or eggplant
Pre-heat oven to 350 degrees.
Add 1 tablespoon of olive oil to a skillet and sauté onion, mushrooms, and garlic until lightly golden. Set aside. Add the tomato sauce, pesto, olives, and anchovy paste to the pan. Simmer a minute, then turn off the heat. Note: you’ll probably have a little sauce left over—great dolloped on green beans or cauliflower.
Cut each chicken breast into half-inch slices, on the diagonal. Heat 1 tablespoon of olive oil in your skillet and brown the chicken on both sides. Salt and pepper the slices. Remove chicken and deglaze the pan with a bit of red wine, scraping up all the stuck bits. Set aside.
In a lasagne pan, add half the pasta sauce. Next, add the sautéed onions, mushrooms, and garlic, followed by the browned chicken. Add the remaining pasta sauce. Place two rows of mozzarella slices down the length of the tomato sauce. Top with the shredded parmesan.
Bake uncovered at 350 degrees for 40 minutes, or until bubbling furiously. Run under the broiler to make the cheese bubble and brown more, if desired. Serve with a big salad.