September 05, 2016
Dinner, Main Dish, Poultry,
Chicken, Dairy, Cheese, Mozzarella, Italian, North American, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, Make it from scratch, Boneless Pieces more
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"This is another one of my Yankee Kitchen recipes given by Carol from Marlow, N.H in 1999 over the Yankee Kitchen radio program on the AM dial, Boston - with a few modifications of my own.
I love this dish for the fact that it is soooo easy and quick to prepare for those weeknight meals, plus it's delicious! Carol claimed that this recipe easily doubles and that it is good enough to serve for company where it was always a hit for her and I AGREE!"
Preheat oven to 375-degrees-Fahrenheit.
Sprinkle chicken breasts with Italian seasoning, salt and ground black pepper (be careful with the sprinkling of the salt as the cheese that is topped over the chicken may add additional saltiness); set aside.
In a large skillet, heat oil over medium high heat. Add chicken and brown on both sides, for about 5 minutes. Being careful not to cook the chicken too much because it will finish off cooking in the oven.
Place chicken breasts in an 11 x 17" glass baking dish; set aside.
In the same skillet which chicken browned, prepare pasta sauce according to pkg. directions with the milk and butter given in the ingredients list above, adding the garlic powder, onion powder, black pepper, cayenne, and parmesan.
Pour half the sauce over the chicken. Top with tomato and cheese and the remaining sauce.
Cover and bake in the preheated oven for 10-20 minutes until chicken is tender and cheese melts (or until an instant-read thermometer inserted into the center should read at least 165 degrees F [74 degrees C]). (Take in mind that the cooking time depends on the size and thickness of the chicken and for how long it was cooked over the stove-top. I have found that 15 minutes is not enough, but at 18-20 minutes it was perfectly cooked).
Sprinkle parsley or scallions over top, if using.
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We loved this. I did make more sauce as suggested, but it would have probably been great with just the recipe amount as well. This made a great meal, and I froze half, which later was just as good! Thank you for sharing!!!
OM Gosh, this is delicious! Followed recipe to a "T", and made double sauce as other reviewers mentioned. I used boneless skinless chicken thighs because we don't like breast meat, and it took a little longer to cook. LOVE the tomato slice between the chicken and cheese. We will definitely be making this again!
I love the Yankee Kitchen, and have tried many of their recipes. This one is a favorite and have made it several times. It is always a hit no matter who I serve it to. If you try it you are going to love it. I know I do!
Lots of flavor and so easy to make - really enjoyed this dish. The only change I made was to omit the tomato (DH's preference only). I doubled the sauce as recommended and I'm glad I did so we'll have plenty for our leftovers.
Very good -- served with spaghetti -- next time I will double the sauce as suggested. I used a different spaghetti sauce mix (Lawry's). Thanks for sharing!
Very easy and very tasty. I skipped the optional tomato slices. I have a hard time finding the Knorr sauces which I love, so went online to their site and they have a store finder button. Found them at a grocery a bit out of my shopping range, but made the trip and stocked up, so I can make this again.