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1/3 Photos of Chicken Breast With Tomato Sauce and Mozzarella
I developed this, and the great thing about this recipe is that you can coat the breasts, brown them in oil and then refrigerate for up to 8 hours before continuing with the remainder of the recipe, which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake! I use Kittencal's Marinara Pasta Sauce (Vegetarian) that I make and freeze to use in recipes or Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs can also be used, your own favorite marinara or pasta sauce can also be used. If you are using more than 7 chicken breasts you will need a larger baking dish and breadcrumb mixture and marinara sauce will need to be increased. It is best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them. You will love this dish!
Units: US | Metric
Serving Size: 1 (1886 g)
Servings Per Recipe: 1
The following items or measurements are not included:
dried Italian seasoning