Summer and other plans are keeping me busy! I feel like I have almost no time to cook or blog. When I’m this busy, I usually make dishes with chicken. There are so many easy chicken recipes out there that it’s impossible not to find one that can get you in and out of the kitchen in no time. I’ve made this super easy dish about a week ago and we loved it. If you love chicken and mozzarella you should definitely try it out. We served it over cooked spaghetti.
Time: 60 min, Prep: 20 min. Cook: 40 min.
- 6 chicken breast halves, boneless / skinless
- 150 g fine bread crumbs
- ½ tsp dried basil leaves
- Salt and pepper
- 2 eggs
- 3 Tbsp milk
- 800 ml crushed tomatoes
- 300 g mozzarella cheese
Wash chicken breasts and drain on paper towels. Cut each chicken breast in half, lengthwise and pound it lightly to flatten slightly to an even thickness.
Beat the eggs with the milk. Combine the bread crumbs with the basil leaves, salt (~1 teaspoon) and a dash of pepper.
Preheat the oven to 180ºC (350ºF).
Dip chicken pieces in the egg mixture and then coat with bread crumb mixture.
Place the chicken pieces in a lightly greased baking pan lined with aluminum foil. Bake for 15-20 minutes, or until chicken is tender and juices run clear.
Remove from the oven and pour ½ of the crushed tomatoes over the chicken. Turn on the other side and pour the remaining crushed tomatoes over. Sprinkle with mozzarella cheese.
Bake for 20 minutes, or until cheese is melted and bubbly.
Serve over spaghetti or other pasta.