Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
- 1/2 cup milk
- 1 cup Italian-style fine bread crumbs
- 2 pounds boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
- 1 (8 ounces) can tomato sauce (or 1 cup marinara sauce), divided use
- 2 Tablespoons olive oil, divided use
- 1 Tablespoon minced fresh parsley
- 1 teaspoon dried whole basil, crushed
- 1 teaspoon dried whole oregano, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese cheese
Preheat oven to 375 F. Spray a 9 x 13-inch glass or ceramic baking dish with vegetable oil (see Note). Spread 1/3 of the tomato sauce over the bottom of the dish and set the rest aside for later use.
Heat a large, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Quickly brown each of the chicken breasts, turning only once. Use the second tablespoon of olive oil for the second batch. Arrange browned chicken in the bottom of the casserole dish, overlapping as little as possible.
Spoon remaining tomato sauce evenly over chicken, then sprinkle with parsley, basil, oregano, garlic powder, red pepper flakes, salt, and pepper. Finish with the mozzarella cheese. Bake uncovered for 15 to 20 minutes, or until chicken is heated through and cheese is bubbly and slightly golden. Let chicken mozzarella rest 5 minutes before serving.
Yield: 8 servings
Note: If you do not have a glass or ceramic baking dish, use a 9 x 13-inch roasting pan lined with foil and increase oven temperature to 400 F.
Chicken Mozzarella Recipe Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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