If you're craving Chicken Parmesan but don't feel like going to all the trouble of making it, this Quick Italian Chicken is almost as good and can be made in half the time. Crush salad croutons, coat the chicken and bake in your dutch oven. I halved the recipe and made two in my 8 inch oven, they baked in 30 minutes with 8 coals in a ring around the bottom and 14 on the lid. After 20 minutes of cooking time cover with the sauce and sprinkle on the Mozzarella, cook for 10 minutes more or until the cheese has melted and the sauce is bubbling. Super simple, crunchy without the extra calories and a snap to make, serve it with a side of pasta and you're good to go.
Crispy Italian Chicken
2 cups cheese and garlic salad croutons
4 skinless, boneless chicken breast halves (about 1 pound)
1 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
Lightly oil or spray dutch oven.
Place croutons into a gallon size resealable plastic bag. Seal the bag and crush the croutons with a rolling pin.
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Add the chicken to the bag. Seal bag and shake to coat.
Place chicken into prepared dutch oven.
Bake at 375 degrees for 20 minutes. Spoon sauce over chicken, sprinkle with Mozzarella cheese and bake for 10 minutes longer. Serves 4.
|Coat chicken with crushed croutons|