This is so good! I served it with linguine noodles, so to make sure I had enough sauce, I used 3 15 oz. containers of Buitoni Marinara sauce (sold in the section of the grocery store where fresh pasta is sold), 1 14.5 oz. can diced tomatoes, and 1 26 oz. can Hunt's garlic and herb spaghetti sauce. I added 2 cloves of minced garlic and a dash of garlic salt to the sauce. (I like salt, though.) I browned the chicken with 3 tbsp. butter instead of oil, (personal preference) for about 5 minutes on each side on medium heat, until the cheese/bread crumb coating was crispy and slightly browned. I put about 2 cups of sauce in a casserole pan, and topped with the browned chicken breasts & baked (without the cheese topping) for 30 minutes at 375 (since my chicken breasts were thick). I mixed the remaining sauce with the cooked linguine noodles and about 1 cup of shredded parmesan cheese and put it all into a separate casserole dish, and topped with shredded mozzarella cheese. After the chicken had baked for 30 minutes, I added a scoop of grated mozzarella cheese (didn't measure, just grabbed it out of the bag) to the top of each chicken breast, and put it back into the oven, along with the pan of mozzarella layered linguine noodles, and baked both for 15 minutes to melt the cheese. I thought this was divine, and my son, his girlfriend, and my boyfriend all loved it.
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This is so good! I served it with linguine noodles, so to make sure I had enough sauce, I used...