(Chicken breasts are breaded, browned, topped with herbs, tomato sauce, and mozzarella cheese, then quickly finished in the oven. This home-style recipe is quite easy to make.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 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, 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
- Freshly ground black pepper
- 1 cup shredded mozzarella cheese
Preparation:
Dip chicken breasts in milk, shaking off excess. Dredge in bread crumbs. Place in a single layer on a large platter (or 2) and refrigerate for 30 minutes.
Preheat oven to 375 F. Spray a 9 x 13-inch glass baking dish with vegetable oil. 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, 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
Preheat oven to 375 F. Spray a 9 x 13-inch glass baking dish with vegetable oil. 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, 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
