This is a great and easy way to create a totally different meal from left-over spaghetti sauce. Purchased four pre-thinned chicken breasts to make it even easier; used a mix of Italian bread crumbs and lemon pepper panko and mixed in some granulated onion and garlic; used Wondra flour, as it has a built-in sifter-type spout; only used one egg, which was barely enough but didn't want to waste the large part of a second one; did not measure the olive oil for browning; only used shredded mozzarella, which was on hand, in place of the cubed and provolone and Parmesan mix; placed left over penne in bottom of casserole, placed breasts on top, covered with spaghetti sauce, then shredded cheese, and covered for entire baking time of about 25 minutes. Do not understand the instructions of covering each of 4 breasts with 1/3 cup sauce, when ingredients only call for a total of 1/2 cup sauce, but had much more spaghetti sauce on hand anyway, so it was not a problem for me - others should be aware. Am really making this review so tedious to remember how I did it, as it turned out quite tasty and even picky meat eater hubby liked it quite a bit. Thanks for sharing this tasty meal
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This is a great and easy way to create a totally different meal from left-over spaghetti...