Stephanie Newitt's
ITALIAN CHICKEN
½ cup Italian seasoned bread crumbs
4 boneless skinless chicken breast halves
4 Tbsp. butter, melted
2 cups meatless spaghetti sauce
1 cup (4 oz.) shredded mozzarella cheese
Hot cooked fettuccine or pasta of your choice
Preheat oven to 350°F.
Spray 9x13” baking sheet with non-stick spray.
Put the bread crumbs in a small bowl. Put melted butter in another small bowl.
Pound chicken breasts to even thickness. Cut each breast in half.
Dip chicken in melted butter then coat with bread crumbs. Bake for about 25 minutes, until juices run clear.
Meanwhile, cook pasta.
Heat the spaghetti sauce.
Spoon spaghetti sauce over chicken; sprinkle with mozzarella and/or Parmesan. Serve with pasta. Yield: 4 servings.
½ cup Italian seasoned bread crumbs
4 boneless skinless chicken breast halves
4 Tbsp. butter, melted
2 cups meatless spaghetti sauce
1 cup (4 oz.) shredded mozzarella cheese
Hot cooked fettuccine or pasta of your choice
Preheat oven to 350°F.
Spray 9x13” baking sheet with non-stick spray.
Put the bread crumbs in a small bowl. Put melted butter in another small bowl.
Pound chicken breasts to even thickness. Cut each breast in half.
Dip chicken in melted butter then coat with bread crumbs. Bake for about 25 minutes, until juices run clear.
Meanwhile, cook pasta.
Heat the spaghetti sauce.
Spoon spaghetti sauce over chicken; sprinkle with mozzarella and/or Parmesan. Serve with pasta. Yield: 4 servings.
No comments:
Post a Comment