"So Let it Be Written... So Let it Be Done"

The life and times of a real, down to earth, nice guy. A relocated New Englander formerly living somewhere north of Boston, but now soaking up the bright sun of southwestern central Florida (aka The Gulf Coast). Welcome to my blog world. Please leave it as clean as it was before you came. Thanks for visiting, BTW please leave a relevant comment so I know you were here. No blog spam, please. (c) MMV-MMXV Court Jester Productions & Bamford Communications

Tuesday, December 18, 2007

Another Recipe from Green's kitchen.

prep: 20 minutes, bake: 43 minutes, cool: 5 minutes

You will need:
1/3 cup grated Parmesan Cheese
3 or 4 boneless chicken breasts, cut in half
1 1/4 cups (5 oz) shredded mozzarella cheese
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp garlic powder (or cloves, if you prefer)
1 can (6 oz) tomato paste
1/2 cup Bisquick Reduced Fat baking mix
1 cup milk
1/4 tsp pepper
2 eggs

1. Heat oven to 400F; grease pie plate or pan 9" x 9" x 1 1/4"; Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.

2. Stir baking mix, milk, pepper and eggs until blended; pour over chicken mixture.

3. Bake uncovered 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake uncovered 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. 6 to 8 servings

Serve with a green vegetable or a tossed salad.

[High Altitude (3500 to 6500 ft.): Increase first bake time to 35 minutes.]

I love cheese, so I usually am quite liberal with it and use more than the recipe calls for. This meal really is easy to make and is quite tasty. Try it and tell me what you think!



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