Baked Garlic Chicken Mozzarella With Pasta Fazolis Copy Food

BAKED GARLIC CHICKEN & MOZZARELLA WITH PASTA * FAZOLI'S COPY

Steps:

• Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
• In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
• Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
• Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
• While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
• Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
• Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
• Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
• SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
• PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
• PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
• SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

CHICKEN MOZZARELLA

Steps:

• Brown chicken in oil, in large skillet.
• Add spaghetti sauce. Simmer, covered, until chicken is cooked through.
• Sprinkle with cheese.
• Can also be served with pasta.

GARLIC CHICKEN MOZZARELLA

Steps:

• Cook chicken in olive oil in a large skillet over medium heat; 3 minutes per side or until golden brown, Drain.
• Pour undrained diced tomatoes and tomato sauce over chicken; bring to a boil, reduce heat.
• Cover and cook 15 minutes or until chicken is no longer pink.
• Place cheese slices over chicken and tomatoes: cover and cook 1 minute or until cheese is melted.
• Serve over hot cooked pasta.