In a large skillet, heat olive oil over medium heat; saute onion and garlic until onions are transparent. Add tomatoes and puree, water, sugar and oregano; cook 20 minutes. Add chicken, cook 5 minutes longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato. Place under pre-heated broiler until cheese melts and browns slightly. Serve immediately. Cooking time includes the time it takes to bake the potatoes. Each 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert.
