Cheesy Tomato Chicken Bake

• 2 large (or 4 small) boneless skinless chicken breasts
• 1/2 medium yellow onion, thinly sliced
• 2 - 14.5 oz. cans petite diced tomatoes
• 1/2 cup Italian parsley, minced 
• 1 tbsp. chopped garlic
• 1 cup grated fontina cheese

Preheat oven to 425F.

Spray a 9x13 baking dish with cooking spray.  Lay out the sliced onions and put chicken breasts on top, season with salt and freshly ground black pepper.

In a bowl, combine tomatoes, parsley and garlic and mix well.  Spoon the tomato mixture on top of the chicken breasts.  Bake for 35  minutes, or until meat thermometer reads 160F.

Turn broiler to high.  Take dish out of the oven and sprinkle the cheese over the tops of the chicken.  Broil for 2 minutes, until cheese is bubbly.

Enjoy!