Recipe by RENEEBAUMBARGER
"This is not a low-fat recipe! But great if you love cheese! A lot like chicken Parmesan."
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2 (15 ounce) cans
1 (6 ounce) can
garlic clove, chopped
skinless, boneless chicken breast halves
fine dry bread crumbs
Cheddar cheese, shredded
mozzarella cheese, shredded
garlic salt to taste
salt and pepper to taste
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.
Tasted like chicken Parmesan. I could have used jar sauce and saved some time.
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!!!
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!
I absolutely loved this dish! Better than I expected. I took the advice that someone else shared and cooked the chicken breast in a pan ontop of the stove first. I sprinkled some poultry seasoning on first and used italian bread crumbs to batter the chicken and cooked it in some EVOO. I only browned them on each side. I used a bottle of my favorite sauce and used half a can of tomato sauce and a can of tomato paste. I also added tomatoes and onions. The chicken is so moist and juicy in this dish (and I'm not the biggest fan of chicken breast). My husband really loved this meal and we are having it for leftovers tonight.
Thank you for sharing this simple recipe!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Lover's Chicken
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 186
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