Wednesday, March 20, 2019
This little mozzarella chicken recipe has been hidden deep in the files since early spring. I’ve been itching to bust it out along with my sweaters, soup recipes, fuzzy socks, and jar of pumpkin spice since the first day of autumn. And though i’ll be honest, it was 95ºF this weekend, I went to the mall, bought an oversized sweater, virtually shopped for boots, and enjoyed a cozy bowl of homemade soup for lunch on Sunday.
When the sauce is ready, nestle the chicken breasts back into the pan. Use a tablespoon to cover the chicken breast with a little sauce. You don’t want them to dry out in the oven. Top them with shredded or sliced mozzarella. Even provolone would work for this recipe. And give it a quick broil to just get that cheese HOT and BUBBLY. Top with fresh basil or parsley.
prep time:5 MINUTES
cook time:25 MINUTES
total time:30 MINUTES
Mozzarella chicken is a simple weeknight dinner recipe! It’s pan-seared chicken smothered in a homemade tomato sauce and melty mozzarella — ready in just 30 minutes!
INGREDIENTS
- 4 small chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 1 (14 ounce) can crushed tomatoes
- ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
- ¼ teaspoon dried basil
- 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
- salt and pepper + ¼ cup water
- 4 slices mozzarella cheese (or 1 cup shredded)
INSTRUCTIONS
Get the full instruction @ littlespicejar.com
