March 31, 2014

Cheesy Italian Chicken Bake

Hi everyone!

Today, I wore my slippers into my car... and almost left for work. So I went upstairs and changed my shoes and brewed another cup of coffee. Yep, Mondays...

Anyway, I thought I could at least get a yummy recipe posted that takes very little prep and time. That way, if you're experiencing a similar Monday to me, you can have dinner taken care of quickly.

Chop about 5-6 roma tomatoes, 1/2 can of artichoke hearts (I did not use marinated), and 2 cloves of garlic and place in a bowl. Drizzle with a couple tablespoons of olive oil and 1 tsp of sugar. Add salt and pepper to taste. Mix in 2 Tbsp of all purpose flour as the chicken and veggies will create a lot of juice.

Spray a 9 x 13 baking dish with non-stick spray and lay 4-5 chicken breasts. Drizzle with olive oil and sprinkle with salt and pepper. Spread veggie mix around and between the breasts. Stick in a 350F oven for 30-35 minutes, until chicken is done.

Then top with mozzarella and Parmesan cheese and broil for a few minutes until cheese is browned and bubbly. Add fresh basil and it will wilt a bit from the heat.

Serve over pasta or with a side salad. I used this cute multicolored pasta from Trader Joe's. Not too much though! Just about 1/2 cup.



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