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Category: Chicken
Prep Time: Cook Time: Total Time:
4 tablespoons olive oil, divided
1 cup finely chopped sweet onion
1 garlic clove, minced
2 teaspoons dried oregano
1 (28-oz.) can crushed tomatoes in puree
2 teaspoons sugar
1 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup heavy whipping cream
8 boneless skinless chicken breast halves
1 1/2 cups shredded mozzarella cheese
1 cup grated Parmigiano-Reggiano cheese
1. Heat 2 tablespoons of the oil in medium saucepan over medium heat until hot. Cook onion, garlic and oregano 4 minutes or until onion is softened, stirring occasionally. Add tomatoes, sugar, 1 teaspoon of the salt and 1/2 teaspoon of the pepper; simmer 35 minutes or until sauce is thick, stirring occasionally. Stir in cream. (Sauce can be made 4 days ahead and refrigerated or 1 month ahead and frozen. Reheat over low heat before using.)
2. Spoon 2 cups of the sauce into 13x9-inch baking dish or 2 (8-inch) square baking dishes for two meals.
3. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Cook chicken 4 to 6 minutes or until browned, turning once. Place chicken on top of sauce. Spoon remaining sauce over chicken; sprinkle with cheeses. (Chicken can be made to this point 2 days ahead and refrigerated or 1 month ahead and frozen. Defrost; let stand at room temperature 30 minutes before baking.)
4. Heat oven to 350. Bake, uncovered, 20 to 30 minutes or until sauce is bubbling, chicken is no longer pink in center and cheese begins to brown.
8 servings
VARIATION
For a one-dish meal, cook 8 oz. pasta according to package directions; toss with 1/2 cup of the tomato sauce. Spread in baking dish; top with chicken, remaining sauce and cheese. Proceed as directed in Step 4.
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Parmesan-Crusted Baked Chicken
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 tablespoons olive oil, divided
1 cup finely chopped sweet onion
1 garlic clove, minced
2 teaspoons dried oregano
1 (28-oz.) can crushed tomatoes in puree
2 teaspoons sugar
1 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup heavy whipping cream
8 boneless skinless chicken breast halves
1 1/2 cups shredded mozzarella cheese
1 cup grated Parmigiano-Reggiano cheese
1. Heat 2 tablespoons of the oil in medium saucepan over medium heat until hot. Cook onion, garlic and oregano 4 minutes or until onion is softened, stirring occasionally. Add tomatoes, sugar, 1 teaspoon of the salt and 1/2 teaspoon of the pepper; simmer 35 minutes or until sauce is thick, stirring occasionally. Stir in cream. (Sauce can be made 4 days ahead and refrigerated or 1 month ahead and frozen. Reheat over low heat before using.)
2. Spoon 2 cups of the sauce into 13x9-inch baking dish or 2 (8-inch) square baking dishes for two meals.
3. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Cook chicken 4 to 6 minutes or until browned, turning once. Place chicken on top of sauce. Spoon remaining sauce over chicken; sprinkle with cheeses. (Chicken can be made to this point 2 days ahead and refrigerated or 1 month ahead and frozen. Defrost; let stand at room temperature 30 minutes before baking.)
4. Heat oven to 350. Bake, uncovered, 20 to 30 minutes or until sauce is bubbling, chicken is no longer pink in center and cheese begins to brown.
8 servings
VARIATION
For a one-dish meal, cook 8 oz. pasta according to package directions; toss with 1/2 cup of the tomato sauce. Spread in baking dish; top with chicken, remaining sauce and cheese. Proceed as directed in Step 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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