How many different things can you do with chicken to make it taste good? This common question is answered with this easy to make chicken dish. A good friend of mine made this yummy meal for us one night when we were over at her place for dinner. It instantly became a family favorite. I've changed things here and there, but it's pretty much the same as the original recipe.
Apparently I hadn't made it in a while, because when I served it the other night it was met with tons of praise. My hubby and boys raved about it. I reminded them that they had had it before, but they didn't seem to remember. I tried to think of what I possibly did differently this time around. The only thing I changed, other than the noodles, was that I used Panko bread crumbs with my own Italian herb mix. I was out of my box of Italian bread crumbs. I may have used a different brand of marinara sauce. Either way, it turned out great!
I love adding zucchini to this recipe. I try to sneak in veggies whenever possible. Sometimes I grate them into the sauce, but this time I just cut them into small chunks.
I guess it's time to add this one back into our recipe rotation. Hope you like it, too!Print
*This is a very yummy, easy meal and a family favorite!
- Boneless Chicken Breasts (4-6)
- Italian Seasoned Bread Crumbs (or make your own with Panko crumbs and Italian herbs)
- Mozzarella Cheese, fresh cut in slices or grated
- 1 jar Spaghetti Sauce
- Parmesan Cheese
- Milk, just about 1/2 cup for dipping
- Noodles- whatever type you are in the mood for
- Optional: Zucchini, sliced
- Preheat oven to 350 F.
- Dip breasts in milk, then coat in crumbs.
- Brown chicken breasts in oil until brown (do not overcook).
- Place chicken close together in a casserole dish or a 9×13 pan, then top with mozzarella cheese.
- Pour spaghetti sauce all over.
- Sprinkle parmesan cheese over the top.
- Bake uncovered for 30-35 minutes, or until chicken is cooked through.
You can slice zucchini and place it on chicken or mozzarella before pouring the sauce on, then bake it according to directions.
I have been lazy and simply coated the chicken, and skipped the browning phase, and just baked them. You may need to add more cook time though. Not as good this way, but less pans used.
I often cut my chicken breasts in half before making this. It seems to make more realistic serving sizes for the bulk of the family.
Very yummy & very easy (even if you brown them).
Goes Great With:
Serve over pasta or on the side. I’ve even had this with Rice ‘A Roni. Don’t forget the yummy, crunchy bread and a big green salad. Zucchini can even be served on the side, if you like.