Baked Garlic Chicken & Mozzarella With Pasta * Fazoli's Copy

Recipe by Debber
READY IN: 1hr
SERVES: 8-12
YIELD: 1 13x9 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
  • In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
  • Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
  • Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
  • While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
  • Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
  • Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
  • Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
  • SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
  • PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
  • PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
  • SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!
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