Simple? Yes! Quick? Yes! Tasty? Yes! Very nice weeknight chicken dish - made just as directed and wouldn't change a thing. Thanks for sharing your recipe!
The taste of this chicken is very good. And it's so simple and easy to do. I used V8 vegetable juice. And added the cheese at the end. Thanks Meredith :) Made for PAC Spring 2010
The smell was out of this world.
Great flavor and easy to prepare !!
Wanted an easy but tasty meal and got it with this! I sliced each of the giant breasts in half and doubled the sauce (used V8). 25 minutes was about right. The mozzarella was a yummy touch but wouldn't make or break this chicken. Was good with rice and green beans.
Fabulous flavours. Did the recipe as written & used tomato juice vs V8. Cut back the mozzarella in 1/2 & it was perfect for us. Easy & very tasty recipe, thanks for sharing.
I doubled this, and I am sure the breasts were actually touching in the pan. I was kind of surprised at how much flavor came from such an easy process. I added cheese to my other family members' chicken and returned it to the oven to melt instead of tenting with foil. My total cook time was about 30 minutes, plus about 5-10 more with the oven off (they were still quite moist). I served this with Sautéed Leeks and instant mashed potatoes.
This was pretty good and super quick and simple. My kids ate it and asked for more even after it was all gone. I cut my chicken in half filet style to cut down on cooking time (took the listed 25 minutes) and it was very moist and tender. One word of caution to anyone looking for a truly lactose free meal (as this is listed), both butter and cheese contain lactose so substitute olive oil or milk free margarine and omit the cheese.
This is delicious! I had 2 rather large breasts, so I doubled the sauce and cooked it for about 45 minutes. After melting Mozzarella cheese on top, I placed them on top of spagetti and poured the sauce over all. With a salad, this made an easy, but delicious midweek meal for my DH and I. We ate it all up...No left-overs! Thanks Meredith, this one will go in my "Tried and True" cookbook.