You may also like
Categories:
chicken onion basil fennel seeds red pepper paprika garlic lemon juice lemon kosher salt black pepper olive oil marinara sauce Mozzarella Parmesan cheese parsley
Viewed: 86 - Published at: 6 years agoIngredients
- 4 pieces Skinless, Boneless Chicken Breast
- 1 teaspoon Dried Onion Powder
- 1 teaspoon Dried Basil
- 1/2 teaspoons Dried Fennel Seeds, Crushed
- 1/2 teaspoons Red Pepper Flakes
- 1/4 teaspoons Paprika
- 2 cloves Garlic, Minced
- 2 Tablespoons Lemon Juice
- 1 Lemon, Zested
- Kosher Salt
- Black Pepper
- 5 Tablespoons Olive Oil, Divided
- 2 cups Marinara Sauce
- 8 ounces, weight Fresh Mozzarella, Thinly Sliced
- 1/4 cups Parmesan Cheese
- Fresh Parsley Chopped For Garnish
Method
- Preheat oven to 400 degrees F.
- Using a kitchen mallet or bottom of a heavy pan, pound each of the chicken breasts to an even thickness.
- Place the chicken in a dish and add onion powder, basil, fennel seeds, red pepper flakes, paprika, garlic, lemon juice and zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 3 tablespoons olive oil.
- Flip the chicken around a few times to coat evenly.
- Heat a large heavy bottom skillet with remaining 2 tablespoons olive oil.
- Cook the chicken breasts over medium-high heat until golden, about 2 minutes each side.
- Spread 1/2 cup marinara sauce on the bottom of a baking dish.
- Place the browned chicken breasts in the dish and top each breast with the remaining marinara sauce.
- Top each breast with sliced mozzarella and Parmesan.
- Bake for 78 minutes until the chicken has cooked through and the cheeses have melted and browned.
- If needed, turn on the broiler briefly to brown the cheese.
- Remove the dish from the oven and sprinkle the tops with chopped parsley.
- Serve warm.
