Best ever low-carb chicken parm!!!!

1. Marinate the Chicken:
Mix together the italian dressing and vinegar in a bowl, set aside. Sprinkle tenderizer around the chicken then pierce all over the meat with a fork. Put the chicken halves in a resealable bag and pour in the mixture. Seal it air tight and refrigerate for at least an hour. For best results, marinate overnight.

2. Prepare the Sauce:
(Preheat oven to 350F)
Preheat a skillet, with just enough olive oil to coat the surface, to medium high heat. Pour in the stewed tomatoes, including the liquid from the can, as well as the rest of the sauce ingredients. Bring to a boil and let simmer until most of the liquid has been absorbed by the veggies. This can take approx 15-20 minutes. Stir occasional just so nothing sticks to the pan. Once this is done, pour into a blender and blend to desired texture you would like your sauce to be.

3. Brown the Chicken:
Preheat a clean skillet, coated in olive oil to high. Sear the chicken breasts for 2-3 minutes per side or until just the outside has changed color. Set aside.

4. In a lasagne pan, first layer an inch of sauce then place chicken breasts on top (evenly spaced apart). Pour remaining sauce on top of the chicken. Wrap with some tin foil loosely for some ventilation. Place in oven and let cook for 35 minutes. Take out of oven, remove foil and turn the broiler on high.

5. Top chicken with mozzarella then parmesan and place under the broiler until the cheese melts and slightly browns.

6. Serve over rice, pasta or steamed veggies. Enjoy!