Chicken Bread Baked with Pasta Sauce

I use a touch of lemon juice to serve as the marinade for the chicken. The quality pasta sauce with olives, capers, and onions enhances the flavor and keeps the chicken moist.

Ingredients:
Two 4 oz boneless, skinless chicken breast halves
1/2 cup pasta sauce
1 tsp lemon zest
1/4 tsp crushed pepper flakes
1/4 tsp salt
1/4 tsp black pepper
2 tbs chopped olives, chopped
1 tsp capers, chopped
1/2 cup red onions, thinly sliced
1/4 cup feta, mozzarella or goat cheese
Green onions, chopped

Directions:
Flatten the chicken breast to a 1/2 inch thickness. Coat the chicken with lemon juice and refrigerate for a few hours.
In a small bowl, combine the pasta sauce, lemon zest, red pepper flakes, black pepper, and salt. Set aside.
Drain the chicken and discard the lemon juice.
Place the chicken on a baking dish. Top with red onions, capers, olives, and cheese. Pour the sauce mixture on top. Preheat oven to 350° and bake, covered, for 30 to 40 minutes or until the chicken is no longer pink in the center. Sprinkle with chopped green onions before serving