Here’s another rigged recipe! It’s for Chicken Mozzarella.
- 1/2 cup milk
- 3 slices of wheat bread
- 4 to 5 boneless skinless chicken thighs
- Jar of marinara sauce
- Grapeseed oil
- 1 Tablespoon minced fresh parsley
- 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Salt and ground black pepper to taste
- 1 cup shredded mozzarella cheese
I make my bread crumbs by breaking up three pieces of wheat bread and grinding them in a coffee grinder.
If your chicken does have skin, remove it and any visible fat. Dip chicken in milk, shake off excess, and dredge in bread crumbs. Place chicken in a single layer on a large platter or two paper plates and refrigerate for 30 minutes to set crust.
Preheat oven to 400 degrees. Spray a 9 x 13-inch glass or ceramic baking dish with non-stick spray. Spread 1/3 of the marinara sauce over the bottom of the dish and set the rest aside for later use.
Pour grapeseed oil in a skillet over medium-high heat. Just enough to coat the bottom of the pan. Quickly brown each of the chicken breasts, turning only once. Arrange browned chicken in the casserole dish.
Pour remaining marinara sauce evenly over chicken, then sprinkle with parsley, basil, oregano, garlic powder, red pepper flakes, salt, and pepper. Finish with the mozzarella cheese.
Bake uncovered for 40 minutes, or until chicken is heated through and cheese is bubbly and golden. If cheese is golden brown and chicken is not completely cooked, cover until chicken is finished cooking. When done, let chicken mozzarella rest 5 minutes before serving.
I served mine over No Oodles. They are all natural Shirataki noodles free of calories, fat, carbs, gluten, and soy.
How would you serve Chicken Mozzarella? Over brown rice? Or alone?