When I was coming up I remember my mother use to make all kinds of different casseroles. One of them was parmesan chicken bake. When I got older she started showing me some of the ingredients that she used. I started making them for my family and they loved every one of them. Now my oldest daughter makes them for her family, here is the recipe for parmesan chicken bake.
Ingredients:
1-tbsp Olive Oil- 2-Garlic Cloves crush and finely chopped- 1-tsp crushed red Pepper Flakes- 6-skinless boneless Chicken Breast Halves- 2-cups Marinara Sauce- 1/4-cup chopped fresh Basil- 1-8oz-pkg Shredded Mozzarella Cheese- 1/2-cup grated Parmesan Cheese- 1-(5oz)-pkg Garlic Croutons.
Cooking Directions:
Preheat the oven to 350-degrees, coat the bottom of a 9 by 13 inch casserole dish with Olive Oil and sprinkle with Garlic and Red Pepper Flakes. Arrange Chicken Breast in the bottom of the dish. Pour Marinara Sauce over Chicken sprinkle Basil over Marinara Sauce and top with 1/2-of the Mozzarella Cheese, followed by 1/2-of the Parmesan Cheese and Croutons.
Top with remaining Mozzarella Cheese and remaining Parmesan Cheese. Bake in the preheated oven until Cheese and Croutons are golden brown and the Chicken is no longer pink inside. About 35-minutes to an hour, depending on the shape and thickness of your Chicken Breast. Serve hot and enjoy!
Chicken Thighs With Carrots And Potatoes:
Here’s a great recipe chicken thighs with carrots and potatoes are another one of my favorite. When I have get to gather at my house on special occasion I wipe up this recipe. My family and friends loves it , they are always asking me for the recipe. My daughter are always asking me to fix it for them so I gave them the recipe and now they fix it for there family.
Ingredients:
1-pound bone-in Chicken Thighs- 11/2-tsp Paprika- 1-tsp Ground Black Pepper- 2-tbsp Vegetable Oil- 3/4-pound Baby Carrots- 1-pound Baby Potatoes Halves- 1/2-Onion sliced-1-cup Chicken Broth divided- 1-tbsp Cornstarch.
Cooking Directions:
Season chicken thighs with paprika, salt and pepper, heat oil in skillet over medium high heat. Place chicken thighs skin side down in the skillet and cook without moving until golden brown. 7 to 9 minutes flip thighs over for an additional 3 to 5 minutes remove from skillet and set aside. Add potatoes cut side down and cook over medium high heat until golden brown, 3 to 5 minutes.
Add carrots and onions and cook until onions are soft 8 to 10 minutes. Stir in 3/4-cop chicken broth scraping up all the browned bits. Dissolve cornstarch in 1/4-cup chicken broth and pour into the skillet. Stir until well combined. Place chicken thighs over vegetables cover and cook until carrots are tender and chicken is no longer pink at the bone. And the juices run clear 25 to 30 minutes, season with salt and pepper as needed.
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