Maybe it seems a little off season during summer months, but this hearty Italian dish is simple to make, including in advance, rich tasting and satisfying when you don’t want to barbecue burgers and want something easy and delicious to serve for a dinner party or as a treat your family.
When my kids were growing up, this was one of their favorites, plus it was one of the first dishes my son mastered; (he’s now 28 and an excellent cook).
As I said, this can easily be made in advance as there are only a few steps. Just make it through step 1, refrigerate and do the final baking just before you’re ready to serve. Very easy, very delicious, low carb–hope it becomes a favorite for you too!
Chicken Italiano ( serves 3-6)
–6-8 Chicken pieces (we prefer breasts and thighs)
–1 32 oz. jar pasta sauce ( I’m a Mazzetta’s fan- any type of theirs is very good– or make your own)
–6-8 cheese slices; we use goat cheese slices from- yes, my go-to place; Trader Joe’s
–no salt spices, fresh oregano if you have it
–1-2 eggs, beaten
— bread crumbs- your choice ( I actually toast whole grain bread and crumble it, or use commercial whole wheat bread crumbs)
Preheat oven to 375 degrees
Spread about 1 cup sauce on bottom of a 9×13 baking pan
Dip chicken pieces in egg ( both sides)
Either dredge chicken in bread crumbs in a plastic bag or in a flat pan
Add chicken to baking pan (I use Pyrex)
Step 1: bake chicken for about 20 minutes (here’s where you can let this cool and refrigerate and finish later- like the next day- obviously don’t wait too long!)
Step 2: Pour rest of sauce over chicken; add a cheese slice on each piece; sprinkle bread crumbs on top.
Bake for another 30 minutes, til brown and bubbly.
Serve with whole grain pasta, green salad with tangy vinaigrette, and a good bottle of red wine if you like.