Baked Chicken Mozzarella — One-Pan, 30 Minutes

0 Preheat the oven to 425 (220C) degrees.
4 Season [wprm-ingredient text="4 boneless, skinless chicken breasts" uid="9"] generously on both sides with salt and black pepper.
1 Put a large (12-14-inch) ovenproof skillet or saute pan over medium-high heat. Add [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"], [wprm-ingredient text="1 chopped onion" uid="1"] and 1 teaspoon salt. Cook the onion until it's softened and translucent, 2-3 minutes.
2 Add [wprm-ingredient text="4 finely chopped or grated garlic cloves" uid="2"], [wprm-ingredient text="3 chopped oil-packed anchovies" uid="3"], [wprm-ingredient text="1 teaspoon dried oregano" uid="6"], [wprm-ingredient text="1 teaspoon ground fennel seed" uid="11"], and [wprm-ingredient text="½ teaspoon crushed red pepper" uid="7"] to the pan. Cook 1-2 minutes, stirring frequently, until fragrant. 
3 Stir in [wprm-ingredient text="1 15-ounce can crushed tomatoes" uid="5"] and [wprm-ingredient text="1 cup jarred roasted red peppers" uid="4"]. Bring the sauce to a simmer, then arrange the chicken on top of the sauce and turn off the heat. Transfer the pan to the oven and bake 12-15 minutes. Chicken breasts will get dry past 165°F — start checking them at the 12 minute mark.
5 Flip the chicken breasts over. Sprinkle [wprm-ingredient text="1½ cups shredded mozzarella cheese" uid="10"] evenly on top of the chicken and bake 5 more minutes, until the cheese is melted.
6 Sprinkle the basil over the chicken and serve.