After reading some reviews, I opted to omit the salt and tossed the chicken in Italian seasoning, onion and garlic powder and crushed red and black pepper. I topped the chicken with a blend of shredded sharp cheddar, provolone, mozzarella and parm cheeses. I mixed reduced sodium stuffing with one can of fire roasted tomatoes w/ basil and a handful of fresh basil and layered it on top. I also used HALF WATER AND HALF EXTRA VIRGIN OLIVE OIL. Lastly, I topped the dish with another sprinkle of Italian seasoning and parm. I baked for an extra ten minutes bc the internal temp did not quite reach the recommended temperature of 160 degrees (f). Easy and delish. Family stopped by unexpectedly and there was plenty left...so she ate and absolutely raved about it. With a few modifications, this can certainly be a 5-star dish!
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After reading some reviews, I opted to omit the salt and tossed the chicken in Italian...