Tuesday, January 8, 2013
Chicken Mozzarella-Parmesan Casserole
This evening I wanted to make a quick and easy dinner and decided to make a simple Chicken Mozzarella-Parmesan Casserole. I quickly sauteed about 1 pound of boneless chicken breast cutlets (seasoned with sea salt and black pepper) in a little olive oil just until they turned white. Then I layered the casserole dish and made 2 layers using my favorite DelGrosso pasta sauce, then the chicken cutlets, fresh mozzarella cheese, Parmigiano Reggiano, and repeated the layers again. I ended with a layer of sauce on top and then added about 1/4 cup of Ricotta cheese dropped in little dabs on top and some shredded Parmigiano Reggiano. I baked the casserole in a 350 degree F oven for about 20 minutes, covered. I then uncovered the casserole and baked it for an additional 20 minutes, then ran it under the broiler for about 3 or 4 minutes to brown and bubble the cheese a bit before removing it from the oven. I sprinkled the Chicken Mozzarella-Parmesan Casserole with some freshly chopped Italian parsley and served it over lightly sauteed zucchini noodles. It was delicious! Next time I will use a larger more shallow baking dish and make only one layer of chicken cutlets instead of 2 to make it easier to serve. It was really delicious with all the fresh mozzarella cheese (1 pound) as well as the spicy sauce. I snapped a photo below for you to see. Enjoy!