You know those old recipe books that are tattered and torn? This recipe comes from one of those cookbooks that my mother gave to me many, many years ago. It is called the Panguitch Relief Society Cookbook and it was probably published in the late 70’s. It is is tried and true. I love serving this with spaghetti squash or zoodles if you’re trying to watch your carbs. I love having this dish as an early dinner the night before I do a long run or a long bike ride and have a mixture of angel hair with zoodles. It’s delish!
2 chicken breasts cut in half lengthwise (use a really sharp knife)
3/4c. Italian bread crumbs
For the sauce:
1 large can of Contadina tomato sauce (I like this brand best)
1 teaspoon Italian seasoning
1/2-1 teaspoon garlic salt
2 T. Butter
Heat in pan until butter melts
2/3 c. Parmesean cheese, finely grated
1 c. Mozzarella cheese, coarsely grated or sliced thin
Preheat oven to 375 degrees. To prepare chicken breasts, cut in half lengthwise.
Coat chicken on both sides with Italian bread crumbs. Pour a generous amount of olive oil in skillet and turn on medium high heat. When oil is hot, place each chicken breast in pan and brown on both sides. Remove from heat and place in baking pan sprayed with non-stick spray. Set aside.
For the sauce, in a sauté pan mix together tomato sauce, Italian seasoning, garlic salt and butter. Heat until boiling and butter melts.
Pour sauce on top of chicken breasts and sprinkle with Parmesan cheese. Cover with aluminum foil (tip: to prevent aluminum foil sticking to cheese, spray it with cooking spray) Place in oven and bake for 30 min.
The last 15 min of cooking time for the chicken, prepare angel hair. Notice my awesome pasta measurer that my hubs 3D printed for me. Watch soon for a giveaway for one of these :). So handy!! Drain the pasta as soon as it has cooked to your liking. I like 4-5 min, drain and run under cool water. Set aside.
Ahhhhh look at that deliciousness :). We are going to make it even more delicious and sprinkle the Mozzarella cheese on top, but remove the aluminum foil first and place back in the oven for about 5-7 min or until cheese melts.
Oh, and one side note: Friend Friday will resume next week. This week I’ll be gone to our awesome girls camp and, of course, I’m the camp cook. LOL. Have a great week everyone and stay tuned for my giveaway next week!!