CHICKEN PARMESAN BAKE
This is a quick & easy dish from About.com, that doesn’t require breading & frying the chicken before baking. It uses seasoned croutons for a crunchy topping, along with ooey-gooey melted cheese. Use your favorite Marinara sauce. I like Bertoli or Newman’s own. I also use extra Mozzarella cheese & Parmesan as well. Serve this with crusty French Bread and a green salad, and you have a fabulous meal.
You will need
2 tbsp olive oil
2 cloves garlic,
crushed red pepper flakes, to taste
6 boneless skinless chicken breasts
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
*(I used more)
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Spread the olive oil, garlic, and red pepper flakes evenly on the bottom of a 9 x 13 casserole dish. Place the chicken breasts in the dish, and evenly space so they cook uniformly. Top with the Tomato Sauce and Basil. Be sure to cover evenly. Top with half the mozzarella, and half the Parmesan. Pour over the croutons and spread evenly. Top with the remaining cheese. Bake for 35 minutes at 350 degrees F., or until top is well browned and the chicken is cooked through. Let rest for 5 minutes before serving. Serve with sauce, and juices, spooned from the bottom of the casserole.