CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA
I developed this, and the great thing about this recipe is that you can coat the breasts, brown them in oil and then refrigerate for up to 8 hours before continuing with the remainder of the recipe, which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake! I use recipe#136292 that I make and freeze to use in recipes or recipe#71273 can also be used, your own favorite marinara or pasta sauce can also be used. If you are using more than 7 chicken breasts you will need a larger baking dish and breadcrumb mixture and marinara sauce will need to be increased. It is best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them. You will love this dish!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 8 chicken breats
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking pan.
- In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
- In another small shallow dish whisk the eggs.
- Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
- Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
- Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
- Place the browned breasts single layer in the greased casserole dish.
- At this point you can cool and refrigerate until ready to bake.
- Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
- Set oven to 350 degrees, oven rack set to bottom position.
- Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
- Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
- Delicious.
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Abdul Koroma
[email protected]The chicken was a little dry, but the sauce was good.
Dil Ruba
[email protected]This dish was easy to make and very tasty. I would definitely recommend it.
Habibur Rahman Habibur Rahman
[email protected]Yum!
Aleena Faizyab
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the sauce was to die for. I will definitely be making this again.
Little Boy Gaming
[email protected]I've made this recipe a few times now and it's always a winner. The chicken is always cooked perfectly and the sauce is delicious.
Ray Colon
[email protected]This dish was easy to make and turned out great. The chicken was moist and the sauce was tasty.
Usmanilyas Kamboh
[email protected]I tried this recipe last night and it was delicious! The chicken was juicy and tender, and the sauce was rich and flavorful. I served it over pasta and it was a perfect meal.
Ramila Puri
[email protected]This chicken breast dish was a hit with my family! The tomato sauce was flavorful and tangy, and the mozzarella cheese melted perfectly over the chicken. I will definitely be making this again.