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Instapot Chicken Birria Tacos

Make a tray of irresistible birria tacos right at home with this easy Instapot recipe. The Instapot turns saucy, chili-infused chicken into beautifully tender and flavorful shredded chicken in no time. Corn tortillas are dipped in the chili-infused sauce, stuffed with cheese and shredded chicken, and fried until golden. Crispy, delicious, and satisfying, these Birria Tacos will be a winner on taco night!    

What is Birria?

Birria or Birria de res originated in the Mexican state of Jalisco. This spicy meat stew is traditionally made with goat meat, and can also be made with beef or chicken. The Birria tacos are assembled by dipping corn tortillas in the spicy broth, stuffing them with the meat and cheese, and frying until crispy. These addictive birria tacos have found their way across the border and are now on menus in food trucks and restaurants across the US.

For this recipe, we used chicken breasts to save time while still getting the incredible flavor. You’ll need an Instapot to get the chicken fork-tender and ready for shredding in the quickest amount of time.

Use a GoodCook Everyday 13.5in Sauté Pan to fry the tacos and get a nice golden, crispy outer shell. The aluminum vessel heats quickly and evenly to make cooking easy, and it’s roomy enough to fry up more than one taco at a time. The Bakelite handle stays cool, and it comes with an additional handle for easy transport to the table. When it comes to clean up, this Sauté Pan is easy to wipe and makes cleanup a breeze.

Follow the steps below to make these trendy tacos right at home:

How To Make Birria Tacos

  • Roast the pasilla peppers over the open flame of a gas stove, or place them on a grill and cook until the outer skin is blackened and bubbles. Transfer the peppers to a plastic bag (or put them in a glass bowl and cover with plastic wrap). Allow them to cool for 15-20 minutes, then pull on the stem, and both stem and seeds should come out. Use a paper towel to rub off the tough outer skin. Transfer the peppers to a blender or food processor.
  • Along with the peppers, add chipotle peppers, vinegar, tomatoes, garlic, oregano, paprika, cumin, and salt to the food processor Blend until smooth.
  • Place the chicken in a GoodCook EveryWare food storage container or large plastic bag. Cover with the marinade. Marinate for 2 hours minimum, and up to overnight.
  • Place the onion and oil in an Instapot, turn to sauté, and cook until the onions turn translucent about 2-3 minutes. Add the meat, marinade, bay leaves, cinnamon stick, and cloves to the pot. Close the lid on the Instapot and turn to High Pressure for 40 minutes. Allow for a natural release. Once the steam has released, remove the chicken, shred it, and set it aside.
  • When ready to assemble the tacos, heat oil in a large GoodCook skillet. Dip the tortillas in the juices left in the Instapot. Top the tortillas with shredded chicken, cilantro, onion, and cheese. Fold each tortilla in half and fry until golden on both sides.

Toppings For The Birria Tacos

  • Shredded Cheese
  • Soft Mexican cheese (Oaxaca, queso fresco or asadero cheese)
  • Chopped onions
  • Cilantro
  • Sliced or pickled jalapeños
  • Sliced avocado
  • Sour cream
  • Sliced lime wedges on the side
  • Extra sauce for dipping          

With the GoodCook line of kitchen accessories, you’ll have a tray of addictive Instapot Chicken Birria Tacos on the table in no time. You’ll need an Instapot, a food processor, and a GoodCook Everyday 13.5in Sauté Pan to fry up the tacos. Have a GoodCook Touch Carbon Steel Chef’s Knife on hand for slicing and dicing. Are you ready for a batch of incredibly delicious south-of-the-border tacos?

Make and Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Instapot Chicken Birria Tacos

Serving Size:
4-6
Time:
45 minutes
Difficulty:
Easy

Ingredients

  • 2 pasilla peppers
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 lb chicken breasts, cubed
  • 1 medium onion, finely chopped
  • 1 Tbsp olive oil
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium-free, about 1 quart
  • 2 cups oil
  • 4″ white corn tortillas, 12-16
  • Your Favorite Toppings: chopped cilantro, diced onion, shredded queso fresco, or cheddar cheese

Directions

  1. Roast pasilla peppers over the open flame of a gas stove, or place on a grill and cook until the outer skin is blackened and bubbles. Transfer to a plastic bag (or place in a glass bowl and cover with plastic wrap). Allow to cool for 15-20 minutes, then pull on the stem, and both stem and seeds should come out. Use a paper towel to rub off the tough outer skin—transfer peppers to a blender or food processor.
  2. Add chipotle peppers, vinegar, tomatoes, garlic, oregano, paprika, cumin, and salt to the blender. Blend until smooth. 
  3. Place chicken in a EveryWare food storage container or large plastic bag. Cover with marinade. Marinate for 2 hours minimum, and up to overnight. 
  4. Place onion and oil in an Instapot, turn to saute, and cook until onions turn translucent about 2-3 minutes. Add the meat, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover Instapot with lid, turn to High Pressure for 40 minutes. Allow a natural release. Then remove meat and shred, then set aside.
  5. When ready to serve, heat oil in a large skillet. Dip tortillas in the juices left in the Instapot. Then top with shredded chicken, cilantro, onion, and cheese. Fold in half and fry in oil until golden on both sides. 
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One Pan Chicken, Butternut and Green Beans

This easy, one pan chicken dinner with fresh veggies is just what you need for a weekday dinner. Seasoned chicken breasts, caramelized butternut squash and fresh green beans are cooked all in one pan for an utterly delicious meal with minimal clean up. Healthy and full of flavor, the whole family will love this one pan chicken and veggie dinner. 

Loaded with veggies and lean chicken breasts, this hearty and nutritious meal comes together all in one pan. The GoodCook® Everyday Sauté pan is the perfect size for searing the chicken and cooking the veggies. It’s roomy enough to fit a whole meal and features a non-stick interior for easy cleaning.  

To get started on this family-friendly meal, you’ll need to prep the veggies with a GoodCook® Carbon Steel Chef’s Knife, grab your GoodCook® Everyday Sauté Pan and you’re ready to cook! 

Steps to make one pan chicken and veggies

  • In a large GoodCook®  Mixing Bowl, combine the cubed butternut squash and green beans. Toss with 1 Tbsp of avocado oil, sprinkle with salt and pepper and set aside.
  • In a small bowl, combine the paprika, Italian seasoning, sea salt, and cayenne pepper.  Add 1 Tablespoon of avocado oil to create a paste. Place chicken on a plate and rub the chicken with the wet rub until evenly coated.
  • Heat the GoodCook® Everyday Sauté Pan on medium-high heat. Once the pan is hot, add the remaining oil to coat the pan. Sear the chicken for 1-2 minutes or until browned. Add the onion and sauté until translucent.
  • While onion and chicken are continuing to cook, make the honey mustard sauce by whisking together both mustards and garlic. Brush half of the sauce on the chicken.
  • Add the squash and green beans and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F. We use a GoodCook® Digital Thermometer to measure the internal temperature. Watch the vegetables to make sure they don’t burn. 
  • Serve by spooning the rest of the sauce on the chicken and veggies and sprinkle with salt and pepper to taste. Garnish with fresh thyme.

Cooking tips

  • Thinner cut chicken breasts will cook faster. If your chicken breasts are extremely thick, cut them in half lengthwise before cooking.
  • Purchase pre-cubed butternut squash in the refrigerated produce section to reduce prep time.
  • Cut the butternut squash into equal-sized pieces so they cook at the same rate.
  • Keep an eye on the pan so it doesn’t burn. If some of the veggies are cooking too quickly, remove them early or add about ¼ cup of chicken broth to the pan and
  • reduce the heat.

Other veggie add-ins

  • Sweet potatoes
  • Zucchini
  • Broccoli
  • Brussels sprouts

GoodCook® brings easy solutions to the dinner table with cookware that fits your whole dinner in one pan. Start this recipe with a GoodCook® Carbon Steel Chef’s Knife for the slicing and cook everything up in a GoodCook® Everyday Sauté Pan, which has a spacious interior and is easy to clean. This one pan chicken and veggies will be a new family favorite!  Are you ready for a flavor-packed one pan dinner?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking.

One Pan Chicken, Butternut and Green Beans


Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 6 oz. fresh green beans, trimmed
  • 1 small/medium butternut squash, peeled and cut into cubes (quick tip: purchase ready cubed butternut squash)
  • 1 cup purple onion, chopped
  • 3 Tbsp avocado oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup raw honey
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp stone-ground mustard
  • 1 cloves garlic, minced
  • Fresh thyme for garnish (optional)

Instructions

In a large bowl, combine butternut squash and green beans.  Toss with 1 Tbsp of avocado oil and sprinkle with salt and pepper. Set aside.

Heat saute pan on medium-high heat.  In a small bowl mix together paprika, Italian seasoning, sea salt, and cayenne pepper.  Add 1 tbsp oil to create a paste. Place chicken on a plate and rub the chicken with wet rub until coated evenly.

Once the pan is hot, add the remaining oil to coat the pan. Sear chicken for 1-2 minutes or until browned. Add onion to pan and sautee until translucent.

 While onion and chicken are continuing to cook make honey mustard sauce. Whisk together both mustards and garlic and brush half onto chicken. Add squash and green beans and cook for 15-20 minutes until chicken reaches internal temperature of 165 degrees F being careful not to burn the vegetables.  Serve by spooning a bit more sauce to the top and sprinkle with salt and pepper to taste and garnish with fresh thyme.

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Chicken Veggie Spring Skillet

Loaded with bright, fresh spring veggies, this chicken veggie spring skillet is an easy and flavorful meal that comes together in 30 minutes. Chicken tenders and spring veggies are nestled in a skillet and seasoned with heaps of fresh basil, balsamic vinegar and Italian seasoning. This tasty, one-dish chicken veggie spring skillet is perfect as a quick weeknight meal.

Loaded with bright, fresh spring veggies, this chicken veggie spring skillet is an easy and flavorful meal that comes together in 30 minutes. Chicken tenders and spring veggies are nestled in a skillet and seasoned with heaps of fresh basil, balsamic vinegar and Italian seasoning. This tasty, one-dish chicken veggie spring skillet is perfect as a quick weeknight meal.

We added fresh spring asparagus, vibrant cherry tomatoes, chunks of purple onion and chicken tenders to a skillet for a one-pan meal that’s big on flavor and easy on clean-up. Cook this one pan meal up in a large non-stick sauté pan or a cast iron skillet. The GoodCook® Everyday Sauté Pan is roomy enough for this whole meal and has a non-stick interior that cleans up easily. 

To get started on this simple dinner, prep the veggies using a GoodCook® Carbon Steel Chef’s Knife. Follow the instructions below to trim the ends off the asparagus:

How to trim asparagus

The ends of your asparagus will need to be trimmed before adding to this recipe. The ends of the stalks are woody and tough. Either cut off the ends with a GoodCook® Carbon Steel Chef’s Knife or gently bend each asparagus stalk and the woody part will snap off. 

Steps to make chicken and veggie spring skillet

  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the garlic and onion, sautéing for 3-5 minutes or until the liquids release. 
  • Add the chicken tenders and cook for another 5 minutes, until browned. 
  • Add the Italian seasoning, balsamic vinegar, and basil.
  • Add in all of the veggies, cooking for another 5 minutes or until the veggies are tender and the chicken is cooked through. Use a GoodCook® Digital Thermometer to measure the internal temperature.
  • Serve the chicken and veggies as is or with a side of crusty bread or brown rice.

Chicken Veggie Spring Skillet

Tips for cooking

  • If you love dark chicken meat, swap out the chicken tenders for chicken thighs. Remember, it takes longer for the thighs to cook through. Use a GoodCook® Digital Thermometer to measure the internal temperature.
  • The asparagus does not need to be blanched first. Keep an eye on the tenderness, since it can go from bite tender to mushy very quickly.
  • If basil isn’t your thing, sub in flat leaf Italian parsley instead.

With the GoodCook® line of cookware and kitchen accessories, one pan dinners are a breeze to whip up. Start this recipe with a GoodCook® Carbon Steel Chef’s Knife for the slicing and cook everything up in a GoodCook® Everyday Sauté Pan, which has a spacious interior and is easy to clean. With cookware that’s roomy enough for your whole dinner, you’ll want to add more one pan meals to your menu! Are you ready for a healthy and flavorful one skillet meal?

Bake & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking

 

Chicken Veggie Spring Skillet

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking

Ingredients

  • 4 chicken tenderloins, diced
  • 1 small purple onion, chopped
  • 1/2 bunch of asparagus, whole or chopped
  • 1 cup each red and yellow cherry tomatoes, halved
  • 1 cup celery, chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 2 tbsp balsamic vinegar
  • 2 tbsp basil, chopped

Instructions

Heat olive oil over med-high heat in a large skillet. Add garlic and onion sauteeing for 3-5 minutes until liquids release.  Add chicken and cook another 5 minutes until browned.  Add Italian seasoning, balsamic vinegar, and basil.

Add veggies, cooking another 5 minutes until veggies are tender and everything is cooked. Serve.

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Chicken Taco Lettuce Wraps

Chicken Taco Lettuce Wraps

Tacos are a go-to classic and these Chicken Taco Lettuce Wraps takes all the best parts of a taco and turns it into a healthy dinner. It’s easy to whip up in 20 minutes or less, and makes a light yet filling meal. It can also easily be turned into a great party nosh or appetizer!

Chicken Taco Lettuce Wraps

Whether you are eating low-carb or just trying to add a little more green to your diet, these Chicken Taco Lettuce Wraps are a delicious way to freshen up mealtime. The crisp lettuce is the perfect compliment to the savory, seasoned meat. Load on your favorite taco toppings and we promise you won’t miss the carby taco shell. This is one healthy dinner that will please the whole family!

Chicken Taco Lettuce Wraps

Oh-so Delicious Chicken Taco Lettuce Wraps

The beauty of these Chicken Taco Lettuce Wraps is how quickly they come together. In just 20 minutes you have a delicious dinner ready to serve. To get started you’ll need your Good Cook Classic Saute Pan. We used ground chicken but ground turkey or beef work just as well here. While the meat cooks, prep your favorite taco toppings and clean the lettuce leaves. Our favorite tool for the job is a Good Cook 5-inch Santoku Knife. Our favorite way to serve is taco bar style! That way everyone can built and customize there Chicken Taco Lettuce Wraps to their liking. Greek yogurt (or sour cream, tomatoes, avocado and fresh cilantro are some of our favorites! Ready to get cooking?

Make & Share

Happy Chicken Taco Lettuce Wrap Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

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Chicken Taco Lettuce Wraps


  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

  • 2/3 cup plain Greek yogurt
  • 1 tablespoon taco seasoning
  • 1 lime, juiced
  • 1 pound ground chicken
  • 1/2 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon fennel seed (optional)
  • 8 large romaine leaves
  • 1 avocado, peeled and diced
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup scallions, diced

Instructions

In a small bowl, whisk together Greek yogurt, taco seasoning, and lime juice. Set aside. In a large skillet, brown chicken with onion powder, chili powder, cumin, garlic salt, and fennel seed. Crumble into grounds as the chicken browns. To serve, spread a spoonful of the yogurt mixture into the bottom of each romaine leaf. Top with chicken. Serve topped with avocado, tomatoes, cilantro, and scallions. .

Notes


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Make & Freeze Meal Prep: Chicken Pot Pie Filling

Make Ahead Batch Chicken Pot Pie Filling

When it comes to cooking for comfort food months, there’s nothing nicer than a batch of ready-to-go Chicken Pot Pie filling. Versatile and delicious, this classic recipe makes a great base for all sorts of delicious dinners. The best part? Since a big batch of the filling is prepped in one sitting, you’ll have dinner for tonight…and tomorrow…and next week, too!

One batch of this filling makes enough for three family-sized meals. Make it ahead of time, freeze it for later. Bake it into pot pies, serve it over fresh-baked biscuits, or serve it over rice or mashed potatoes for a quick, delicious comfort-food meal that’s ready to go as soon as you are. A must-have in the fridge or freezer for autumn and winter months, when days are short, dark comes quickly, and dinnertime deserves something warm and comforting.

Meal Prep Batch: Chicken Pot Pie Filling

To Prepare

You’ll need about 20 minutes to prep the entire batch of filling. That’s it! Follow the recipe below, and you’ll have approximately 16 servings of filling ready to go. Use a little for dinner tonight, then store the rest for another ready-to-go meal.

Make Ahead Batch: Chicken Pot Pie Filling

To Store

Spoon cooled mixture into freezer bags or freezer-safe reusable containers like the GoodCook Food Storage and Square Meals Set. For simplest future meal prep, store 2 cups of the filling mixture (about 4 servings) in each container. If freezer space is a concern, spoon fillign into quart-sized freezer bags, then place it flat in your freezer to create space-saving bags of ready-made filling.

To Thaw

Place a package frozen filling from freezer 24 hours before using, or defrost on low until mixture softens,  about 10 minutes.

Meal Prep Batch: Chicken Pot Pie Filling

To Serve

This one prep recipe makes 5 delicious dinners!

  1. Chicken Pot Pies– Cook mixture between premade pie crust at 350 degrees for 50-60 minutes
  2. Savory Chicken Shortcakes- Spoon hot filling between slices of flake Biscuits
  3. Chicken Haystacks- Serve mixture over rice. Top with chopped pineapple, toasted coconut, chow mein noodles, almonds, and scallions.
  4. Mashed Potatoes & Gravy- Serve hot filling over mashed potatoes.
  5. Cheese Chicken Shepherds Pie- Spoon filling into a 9×13” pan. Top with mashed potatoes and cheese. Bake at 350 degrees until cheese is melted and bubbly, about 30 minutes. Slice and enjoy!

Make Ahead Batch: Chicken Pot Pie Filling

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like a 10″ Chroma Saute Pan or Good Cook Flexible Touch Turner? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

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Make & Freeze Meal Prep: Chicken Pot Pie Filling

Who says homemade pot pie has to take all day to make? Turn the classic comfort food into five quick and simple meals with this Chicken Pot Pie Filling batch recipe. Make ahead, freeze and you’ll have it ready to go when hunger strikes.

  • Prep Time: 20
  • Cook Time: Varies
  • Total Time: -27126566.3 minute
  • Yield: 18

Ingredients

  • 1 cup onion, finely diced
  • 1 cup celery, finely diced
  • 1 cup carrot, finely diced
  • 4 tablespoons butter
  • 6 cups cooked chicken breast, shredded or diced
  • 6 cups chicken broth
  • 1/3 cup cornstarch
  •   Salt and pepper to taste

Instructions

In a large skillet, cook onion, carrot, celery and butter over medium-high heat until veggies are softened, about 5-7 minutes. Add chicken breast. In a large bowl, whisk together chicken broth and cornstarch. Pour into skillet and stir until mixture begins to boil and thicken, about 5 minutes. Remove from heat, stir in salt and pepper to taste. Serve mixture immediately, or bring to room temperature and freeze for later use.

Notes

To Store:
Spoon cooled mixture into freezer bags or freezer-safe reusable containers. For best results, store 2 cups of the filling mixture (about 4 servings) in a quart-sized freezer bag, then place it flat in your freezer to create space-saving bags of ready-made filling!

To Thaw:
Place a package frozen filling from freezer 24 hours before using, or defrost on low until mixture softens,  about 10 minutes.

To Serve:
This one prep recipe makes 5 delicious dinners!

  1. Chicken Pot Pies- Cook mixture between premade pie crust at 350 degrees for 50-60 minutes
  2. Savory Chicken Shortcakes- Spoon hot filling between slices of flake Biscuits
  3. Chicken Haystacks- Serve mixture over rice. Top with chopped pineapple, toasted coconut, chow mein noodles, almonds, and scallions.
  4. Mashed Potatoes & Gravy- Serve hot filling over mashed potatoes.
  5. Cheese Chicken Shepherds Pie- Spoon filling into a 9×13” pan. Top with mashed potatoes and cheese. Bake at 350 degrees until cheese is melted and bubbly, about 30 minutes. Slice and enjoy!
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Quick Chicken Parmesan

Easy Dinner Idea: Quick Chicken Parmesan. Make it in minutes, the family will feel like you're eating at your favorite restaurant!

It’s no wonder Chicken Parmesan is a dinnertime favorite. Crispy chicken smothered in tangy tomato sauce and melted cheese…what’s not to love! The easy weeknight version delivers all the flavor of the Italian classic in half the time thanks to a few timesaving shortcuts.

Traditional Chicken Parmesan gets it’s crispy golden crust with pan frying the chicken. We skipped the frying pan and baked the breaded chicken breasts which keeps cleanup easy and the recipe more calorie conscious. Quick Chicken Parmesan for the win-win!

A quick upgrade to canned tomato sauce makes a delicious substitute to the slow-simmered marinara. 

Easy Dinner Idea: Quick Chicken Parmesan. Make it in minutes, the family will feel like you're eating at your favorite restaurant!

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • Skinny Dinner. Use zoodles in place of pasta.
  • Make It Casual. Instead of pasta, serve chicken between sliced rolls for Chicken Parmesan Sandwiches.
  • Give it a Twist. Instead of chicken, use pork chops for a delicious Pork Chop Parmesan.

Easy Dinner Idea: Quick Chicken Parmesan. Make it in minutes, the family will feel like you're eating at your favorite restaurant!

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like one of our baking sheets, colander, or pasta server? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Easy Dinner Idea: Quick Chicken Parmesan. Make it in minutes, the family will feel like you're eating at your favorite restaurant!

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Chicken Parmesan

Bring a classic to your dinner table tonight! A can of tomato sauce is quickly transformed into the best Chicken Parmesan you’ve ever tasted. This simple recipe is one that everyone will love!

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4

Ingredients

  • 4 chicken breasts
  • 1 ½ cups parmesan
  • 1 ½ tablespoons Italian Seasoning
  • 1 egg
  • 1 stick (1/2 cup) butter, melted
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 cup shredded mozzarella cheese
  • ¼ cup basil
  • 2 cups fettuccine, cooked

Instructions

Preheat oven to 350 degrees. Rinse chicken breasts under cool water and pat dry. In a large bowl, stir together parmesan and ½ tablespoon of Italian seasoning. In a second large bowl, whisk together egg and butter. Dip chicken in egg mixture, then coat in parmesan mixture. Place on a parchment-lined baking sheet. Bake chicken in preheated oven for 18-20 minutes. As the chicken cooks, stir together the tomato sauce, 1 tablespoon of Italian Seasoning, chili powder, and garlic salt. Drizzle this sauce over the top of each chicken breast. Sprinkle with shredded mozzarella, then bake chicken for an additional 10 minutes, or just until the cheese is melted. Garnish with basil and serve over fettuccine. Enjoy!


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