Italian Chicken Bake Recipe

Name: Italian Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts, thawed if they were frozen; 12-¾ cup Italian seasoned breadcrumbs; 1 -2 tablespoon olive oil; garlic paste, in a tube or crushed garlic; black olive paste, in a tube or sliced black olives; 6 ounces of shredded Italian cheese blend (mozzarella, provolone, etc.); 14 ounces of quartered artichoke hearts; 12 ounces roasted red peppers; 4 12 ounces sliced mushrooms; 0.5 (1 lb) jar roasted eggplant packed in oil

Servings: persons

6 boneless skinless chicken breasts, thawed if they were frozen
12-¾ cup Italian seasoned breadcrumbs
1 -2 tablespoon olive oil
garlic paste, in a tube or crushed garlic
black olive paste, in a tube or sliced black olives
6 ounces of shredded Italian cheese blend (mozzarella, provolone, etc.)
14 ounces of quartered artichoke hearts
12 ounces roasted red peppers
4 12 ounces sliced mushrooms
0.5 (1 lb) jar roasted eggplant packed in oil

1
Mix the breadcrumbs with olive oil, starting with no more than a tablespoon of oil.
2
Use the back of a spoon and press the breadcrumbs to the side of the bowl until the crumbs become evenly moist, but not greasy.
3
They should look fluffy, with each crumb loose, not sticking together.
4
Spread breadcrumb mix on bottom of baking pan (I use a 9x13 or 10x 14 Pyrex).
5
Place chicken breasts evenly over crumbs.
6
Put about 1/4 inch of garlic paste, and 1/4 inch of black olive paste on each and spread over breasts evenly.
7
(Vary amount according to your tastes -- up to 1/2 inch).
8
Sprinkle about half the cheese over the top.
9
Spread artichokes, then roasted peppers, then mushrooms, then eggplant strips evenly over all.
10
Sprinkle rest of cheese over the top to cover.
11
Cover tightly with foil.
12
Bake in 375 oven for 1/2 hour.
13
Remove foil and bake another 15 minutes or until breasts are done, but not dry.
14
Test by piercing one breast to make sure no blood oozes out.
15
Serve with salad and spaghetti with marinara sauce.

1876

kcal

Calories

Fat

225

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, thawed if they were frozen, 12-¾ cup Italian seasoned breadcrumbs, 1 -2 tablespoon olive oil, garlic paste, in a tube or crushed garlic, and more.

Yes, Italian Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chicken Bake

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