Chicken Pizzaiola with Torn Basil and Capers

I am so full and here is why: Chicken Pizzaiola with Torn Basil and Capers (6 w.w. points)
From the book "best darn food ever!"

capers?? yes. capers. they are: the unripened flower buds of Capparis spinosa
fancy, i know. you can find the capers near the pickles at your local grocer. also, don't eat them solo, it is, in my opinion gross.
ok let's get going on this very easy to make recipe:

• 4 (5-oz) skinless boneless chicken breasts
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 2 large garlic cloves, minced
• 1 & 1/2 cups no-salt added marinara sauce
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon nonpareil (tiny) capers, drained
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• 8 fresh basil leaves, torn

1. Place chicken between 2 pieces of plastic wrap. With meat pounder or rolling pin (i used a giant spoon) pound to even thickness.
2. Sprinkle chicken with oregano, salt, and black pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until golden brown, about 1 1/2 minutes per side. Transfer to plate.
3. Add oil to skillet and reduce heat to medium. Add onion and bell pepper; cook, stirring frequently, until onion is lightly golden, about 7 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
4. Return chicken to skillet along with marinara sauce, broth, capers, and pepper flakes. simmer until chicken is cooked through, about 5 minutes longer. Serve sprinkled with Parmesan and basil.

1 chicken breast and 1/3 cup veggies & sauce