Chicken Mozzarella Recipe | The Cupboard Drawer Recipe Book
This is a Chicken Mozzarella recipe that ia a simplified recipe that when presented looks like a lot more work than it was. One of the big benefits of The Cupboard Drawer Recipes is just that. My Mom, Dorothy taught Jr high school math (middle School now a days) and then came home to fix dinner for six kids and my Dad Mel. Meal preparation time had to be kept under an hour and she never sacrificed taste, and variety to feed her brood.
You can also do many variations on this with the different flavored sauces available today, including a cheese one that didn’t used to be available. My Zena used to add mushrooms and green peppers (sliced in half rings) as well so do not be afraid to add your own touch. Serve along side any potato dish or over rice, and Do Enjoy….
6 Lg Chicken Breast Halves
1 tbsp Vegetable Oil
2 tbsp Grated Parmesan Cheese
2/3 Cup Biscuit Baking Mix
2 tsp Italian seasoning
1 tsp Paprika
¼ tsp Black Pepper
2/3 Cup Chili Sauce, or Contadina Tomato Sauce or any Commercial Spaghetti Sauce
¾ Cup (3 oz) Shredded Mozzarella Cheese
Parsley Garnish of Desired
Preheat Oven 425 Degrees
- Brush of a 13 X ( X 2 inch baking pan with oil, set aside
- In a shallow bowl, mix the Parmesan Cheese, Biscuit Mix, Italian Seasoning, paprika and Pepper. Coat the Chicken and arrange skin down in baking pan
- Bake in 425 degree oven for 45 minutes. Turn the Chicken and divide and spoon the chili sauce among the breast halves. Sprinkle with the Mozzarella and bake another r5 minutes or so until melted.
Yield 6 Servings
