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Baked chicken mozzarella is a simple dish, but it’s wonderfully filling and tasty. I use a few non-traditional twists, but fear not, it tastes amazing!
What You’ll Need:
1 boneless, skinless chicken breast
3 cups pasta sauce (homemade or store-bought)
1-2 cups part-skim mozzarella cheese
2 tsp sour cream
1 tsp mayonnaise
2 tbsp minced onion
2-3 cups of your favorite pasta (I suggest rotini or penne)
parsley (dried or fresh)
pepper, seasoned salt, garlic powder
Instructions:
Season the chicken breast liberally with pepper, seasoned salt and garlic powder. Bake at 400 degrees for about 20 minutes. Check with a meat thermometer to be sure the meat is fully cooked.
While the meat is cooking, boil and drain your pasta. In another pot, warm the sauce, sour cream, mayo, minced onion, and some parsley. When everything is cooked, put the pasta into a casserole dish, and add enough sauce to mix and coat evenly. Add a layer of mozzarella. Add the chicken. You can leave the breast whole, or bias cut it and fan the pieces over the top. Add the remaining cheese and sauce, garnish with parsley and a bit more garlic powder and pepper. Bake at 400 degrees for about 10 minutes, or until all the cheese is melted.
This makes 2-3 servings. Adding the mayo and sour cream to the sauce gives it a unique flavor, and also cuts a bit of the acidity.
If you want some variety, you can try adding some Italian seasoning to the sauce to give it more flavor. If you know how to cook veal, you can prepare some veal, leaving it just slightly underdone, and use that in place of the chicken. You can also take meatballs (either home made or store bought) cut them in half, and place those instead of chicken. This recipe is really a good base for all sorts of experimentation.
