Prep 25 mins
Cook 30 mins
All ingredients are just estimated, I really just throw this together without even measuring anything, it is a really tasty dish, I have even made this using skin-on chicken legs it is still wonderful, just make the same as directed only bake a bit longer, if you are an olive-lover then you will love this! :)
- 1⁄3 cup flour
- 1⁄2 teaspoon salt (I use seasoned salt)
- 1⁄4 teaspoon ground pepper
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 6 boneless chicken breasts, cut into large pieces
- 1 -2 tablespoon fresh minced garlic (or to taste)
- 1 medium onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 2 cups pasta sauce (home-made or one 14-ounce jar store-bought)
- 1⁄2-3⁄4 cup sliced pimento stuffed olive
- 6 ounces sliced mozzarella cheese
- Set oven to 350 degrees.
- In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
- In a frypan heat the olive oil with butter.
- Brown the coated chicken pieces on all sides.
- Place into prepared 2-quart shallow baking dish.
- In the same frypan, saute the onion and garlic in the same drippings until tender.
- Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
- Pour the sauce mixture over the chicken pieces.
- Top with mozza cheese.
- Bake for about 30 minutes, or until chicken is done.
Really excellent recipe!! I added a touch of Italian season to the flour mixture and played around a little with the quantities of the ingredients (as the author said, it seemed to be more of an estimate she used), and WOW was it great. I will try it with fresh mushrooms next time, and I bet it'll be even better. I covered my baking dish with foil, and the chicken came out nice and juicy. Would definitely make for company (who love olives!).
The flavor of this was really good but the dish ended up a bit runny. I didn't flour the chicken so if the flour thickens it that could have been a factor (or just Walmart breasts being full of water). Took a bit over 30 minutes in the oven and I used a thermometer (overcooked a bit through no fault of the recipe or thermometer. I was so brain-dead that when the thermometer beeped I forgot to take the chicken out of the oven.) I used a 24 oz jar of Barilla Tuscan Herb pasta sauce, which the jar says is 2.5 cups. I used a can of mushrooms that was 7 oz (drained weight 4 oz) so I am not sure if that was as much as intended or not. I also added a tiny bit of fresh mushrooms with the onions and garlic. My olives were whole but small so I halved them. I also followed the suggestion of using seasoned salt instead of plain salt.
Delicious! I made some whole grain pasta to serve over the sauce. We will be eating this again!