Company Chicken Parmesan
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Wednesday, 22 June 2011 15:27
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Missy 2 skinless, boneless chicken breasts, washed & seasoned with Tony Chachere’s 4 skinless, boneless chicken thighs, washed & seasoned with Tony’s 2 TBS olive oil 1 cup chopped white onion 2 cans stewed...

 

  • 2 skinless, boneless chicken breasts, washed & seasoned with Tony Chachere’s
  • 4 skinless, boneless chicken thighs, washed & seasoned with Tony’s
  • 2 TBS olive oil
  • 1 cup chopped white onion
  • 2 cans stewed tomatoes- Italian style with liquid
  • 1 small can tomato sauce
  • 1 TBS sugar
  • 1 small can sliced black olives, drained
  • 1 small can mushroom stems & pieces, drained
  • 2 pods fresh garlic minced
  • 1 ½ TBS cornstarch mixed with ½ cup water
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  1. Bake chicken pieces into greased casserole at 350° for 45 minutes; reserve drippings
  2. In a large pot, saute’ onion in olive oil until onion is clear; about 7 minutes
  3. Add stewed tomatoes and liquid, tomato sauce, sugar
  4. Cook above on stove top medium heat for about 1 hour, stirring occasionally
  5. Add olives, mushrooms, and garlic
  6. 6, Add cornstarch mixture slowly to compensate for additional liquid from drippings
  7. Pour entire white sauce over chicken
  8. Sprinkle ¼ cup of the parmesan cheese on top, followed by the mozzarella, and topped with remaining parmesan
  9. Place the casserole into a preheated 400° oven, uncovered for about 10 minutes to allow for the cheeses to melt

Serves 4

Serve with Garlic-Parmesan Pasta

 

Last Updated on Friday, 15 July 2011 21:04