Buy chicken breasts and slice them into the strip size to your liking. Bread them by dipping into raw egg first then Progresso Italian flavored bread crumbs (my favorite). Then fry with EVOO. You don’t have to fully cook them as they will then be baked and you don’t want to dry them out. Just make sure the outsides are crispy.
Then make the “Quick Sauce”:
2 cans of Crushed Tomatoes (my favorite is Progresso ‘Kitchen Ready’…you may need more depending on how much chicken you are making but I always like to have extra sauce if you want to serve it with angel hair or another pasta like cheese tortellini).
Chopped onion and garlic to taste
Italian Seasoning to taste
Salt & Pepper to taste (add a dash of red pepper flakes for a kick)
1 small carrot to absorb acidity
Locatelli Cheese (Add last after it’s cooked)
Additional Ingredient: Shredded Mozzarella Cheese for topping
Sauté the onion and garlic in EVOO. Add crushed tomatoes & other seasoning to that and bring to a boil stirring frequently to avoid burning. Once it comes to a boil, just simmer.
Line your 9x12 Pyrex dish with sauce, then fried chicken, then sauce again, then mozzarella cheese. I then repeat this layering of sauce and shredded cheese because it inevitable that some cheese with stick to the Reynolds wrap when baking. Then just bake at 325-350 for 35-40 minutes until the cheese melts and the sauce in the dish is hot. Every oven is different (as you know) so if you have a gas oven it may take a shorter time. Just keep checking it.
Hint: Do yourself a favor and purchase an electric frying pan/skillet if you don’t already have one…they are so much larger than a regular frying pan and you are able to cook more chicken at a time and also cook it more evenly!
