When spring finally hits, there’s always soooo much to do! Spring cleaning indoors, cleaning out the garage and sheds, and TONS of yard work. Not to mention planting, pruning, and seeding!
So for busy times like these, I like to have quick and easy recipes on hand to just toss together with little to no fuss. This is one of my very favorites! My hubby’s, too!
So, no time to spare. Let’s get started! 😀
You simply mix up your egg wash and your breadcrumb mixtures, dip ‘n dredge, really packing on the well seasoned crumbs nicely, and into a 13×9 they go!
You then simply top each one with basil pesto, sliced fresh mushrooms, and ripe olives.
Sound good so far?
Next, top each with several tomato slices and season them with a little garlic salt and fresh cracked black pepper.
Pop them into a preheated 350º oven and bake until mostly done, just 35 minutes is all.
Then take them out, top each with nice, thick slices of fresh mozzarella! Don’t be stingy with it, the cheese is fantastic!
Sprinkle with a little more garlic salt and some dried italian seasoning and bake until the cheese is ooey-gooey melty-delicious, and the chicken is done through, only about 10 – 15 minutes longer!
Ok! Supper’s ready!
Which one would you like?
This one? 😉 😀
Got your plate all ready for you!
The garlic bread is under the broiler and will be out in just a sec!
This chicken is one of my favorites to make when I’m tired, or it’s getting late, and I need something quick to throw together and get supper going fast. Plus, it’s just so darned good!!! Best with garden-fresh summer tomatoes of course, but even purchased tomatoes aren’t bad for this one!
I so hope that find this helpful and give this quick and easy, yet perfectly company-acceptable recipe a try soon! You can serve it by itself with a nice salad, or you can serve it along with my super simple fettuccine if you’d like. I’ve included that recipe, too, separately, so that you can just print out what you need.
With spring being so busy with planting and yard work, this recipe really comes in handy! Hope you enjoy! And Happy Spring!! 😀
*If planning on serving this fettuccine alongside, just make it while the chicken is baking, and cover when done. (The noodles will absorb the sauce). Or you can have your water already boiling when the chicken comes out of the oven, and make it while the chicken rests a little. (Chicken can be warmed in the microwave, or held in a very low oven, too).