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Cheese Lover's Chicken
SUBMITTED BY:
RENEEBAUMBARGER
PHOTO BY:
Erimess
"This is not a low fat recipe! But great if you love cheese! A lot like Chicken Parmesan."
RECIPE RATING:
Read Reviews
(36)
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PREP TIME
20 Min
COOK TIME
1 Hr 5 Min
READY IN
1 Hr 25 Min
Original recipe yield 1 - 9x13 inch baking dish
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 medium garlic clove, chopped
3 pounds skinless, boneless chicken breast halves
1 cup fine dry bread crumbs
1 pound Cheddar cheese, shredded
1 pound mozzarella cheese, shredded
1 teaspoon garlic salt to taste
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.
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REVIEWS
Reviewed on Nov. 9, 2006 by
KPITTS1
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KPITTS1
Nov. 9, 2006
This was really good - better than I expected! The only changes I made were browning the chicken before I put in in the baking pan and using a bottled spaghetti sauce. I browned the chicken in just a touch of olive oil, assembled the casserole by the directions, covered it in foil and popped it in the fridge until I was ready for it. Then all I did was put it in the oven while I was cooking the pasta and I had an easy weeknight meal that my entire family (including 1 very picky anti-meat kid) loved and requested again very soon.
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4 users found this review helpful
This was really good - better than I expected! The only changes I made were browning the...
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Reviewed on May 22, 2006 by
Chelsey E
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Chelsey E
May 22, 2006
Wow! Great dish! I cut the serving size in half because it's just the 2 of us. I did doctor it a bit. First, I'm always looking for ways to "sneak" veggies into my cooking (my boyfriend is not big on them *LoL*) So I sauted a couple chopped carrots with some red onion in a little EVOO before adding my tomatoe paste and sauce. I used Italian seasining, just for convience, instead of all the individual spices it called for. I also added a couple dashs of Franks Red Hot Sauce, and a couple glugs of Black Bean with Ginger and Garlic sauce. I added more minced garlic then called for. I didn't have chicken breasts, so I used thighs instead. Before pouring the sauce on the chicken, I stirred in half a chopped red pepper, and half a chopped yellow pepper. (By adding them last it prevents them from getting soggy) Instead of motzza, I used parm cheese. Turned out great! I served it over some lightly buttered linguini. Yummy!!!
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3 users found this review helpful
Wow! Great dish! I cut the serving size in half because it's just the 2 of us. I did doctor it...
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Reviewed on Mar. 11, 2006 by
Michelle Bovenkamp
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Michelle Bovenkamp
Mar. 11, 2006
WOW! I HATE Chicken Breasts....till now! This produced absolutely THE JUCIEST chicken breast I have EVER had! Rave reviews from the family! Husband and son DEVOURED it! This makes a lot of sauce, so everytime I make it I serve it over linguini or fettucini noodles. Will definately make this again and again! P.S. Great Italian meal to serve to guests!
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2 users found this review helpful
WOW! I HATE Chicken Breasts....till now! This produced absolutely THE JUCIEST chicken breast...
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Reviewed on Dec. 8, 2006 by
PROZA
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PROZA
Dec. 8, 2006
I took the advice of previous reviewers and browned the chicken before putting into casserole dish. I also added black olives and a small can of mushrooms. My husband and I both loved it - it is even better the next day.
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1 user found this review helpful
I took the advice of previous reviewers and browned the chicken before putting into casserole...
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Reviewed on Nov. 15, 2006 by
Eagle A
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Eagle A
Nov. 15, 2006
This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce to my tastes) and once using a 6 cheese Italian blend. Both times the meal tasted good, the chicken was fully cooked and the sauce was good. I really think this loses something by being breaded but not sealed (frying/baking chicken before adding sauce) though. I don’t think I’ll give it a third try, it’s just a slightly quicker version of Chicken Parmesan and it really doesn’t add much to the traditional. Thanks for sharing this recipe though! Oh and a tip for the sauce, using puree instead of the sauce itself gives the sauce a great depth.
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1 user found this review helpful
This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce...
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Reviewed on Oct. 29, 2006 by Julz
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Julz
Oct. 29, 2006
I'm a real cheese lover, but this recipe had way too much! I didn't even use as much cheese as the recipe called for & it was too much. Tasted a lot like chicken parm.
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1 user found this review helpful
I'm a real cheese lover, but this recipe had way too much! I didn't even use as much cheese as...
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Reviewed on Oct. 9, 2006 by CIRCETSUI
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CIRCETSUI
Oct. 9, 2006
It was very good. I ended up making 5 pieces of chicken breast and a vegetable soup out of it. I first sauteed some onion with a lot of galic in a pot. Then I added 1.5 can of large tomato sauce and 0.5 can of tomato paste, sugar and the dried spices like it calls for. In the meanwhile, I coated my Tyson fozen chicken breast( the thin kind) with bread crumb and galic pepper, and browned on very high heat on a oven ready pan. I layered the cheese and poured 1/2 of the sauce over them. The chicken was baked for 30 minutes on 420 degree. While the chicken was cooking, I pour 2 cans of vegetable broth to the rest of "sauce" in the pot and added bay leaves, 1 bag of fozen vegetable mix, and 3 cups of celery. I let the soup simmered for 15 minutes and it was done. The chicken was close to done at that time. So I added the rest of cheese on top of it. Both the soup and the chicken just turned out great.
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1 user found this review helpful
It was very good. I ended up making 5 pieces of chicken breast and a vegetable soup out of it....
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Reviewed on Aug. 22, 2006 by
ZERBE6982
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ZERBE6982
Aug. 22, 2006
This is a really good recipe. I served it to my b/f and his parents and they loved it! This is definately a keeper!
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1 user found this review helpful
This is a really good recipe. I served it to my b/f and his parents and they loved it! This...
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Reviewed on Apr. 18, 2006 by
Sue
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Sue
Apr. 18, 2006
My husband and I really liked this recipe. I was really short on time so I ended up using my favorite spaghetti sauce instead of making the tomato sauce. It still turned out very good. The chicken turns out so moist.
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1 user found this review helpful
My husband and I really liked this recipe. I was really short on time so I ended up using my...
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Reviewed on Apr. 4, 2006 by
Kate
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Kate
Apr. 4, 2006
This is worth making again. Next time I will use thinner chicken pieces, and brown them quickly before proceeding. I used Muir Glen tomato sauce & paste- by far the best taste, & worth the few extra pennies. Served with bowtie pasta, this recipe serves a hungry crowd!
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1 user found this review helpful
This is worth making again. Next time I will use thinner chicken pieces, and brown them...
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