Olive-Mozzarella Chicken Bake

"All ingredients are just estimated, I really just throw this together without even measuring anything, it is a really tasty dish, I have even made this using skin-on chicken legs it is still wonderful, just make the same as directed only bake a bit longer, if you are an olive-lover then you will love this! :)"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Chef floWer photo by Chef floWer
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
55mins
Ingredients:
12
Yields:
6 chicken breasts
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ingredients

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directions

  • Set oven to 350 degrees.
  • In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
  • In a frypan heat the olive oil with butter.
  • Brown the coated chicken pieces on all sides.
  • Place into prepared 2-quart shallow baking dish.
  • In the same frypan, saute the onion and garlic in the same drippings until tender.
  • Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
  • Pour the sauce mixture over the chicken pieces.
  • Top with mozza cheese.
  • Bake for about 30 minutes, or until chicken is done.

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Reviews

  1. This was okay but one of those dishes you don't know what to serve with it, kind of like lasagna, so I just served garlic bread. Now I have a bunch of leftovers that I don't know what to do with. I guess I could just heat it up and add bread but it just seems incomplete. I don't think I'll make it again though.
     
  2. Really excellent recipe!! I added a touch of Italian season to the flour mixture and played around a little with the quantities of the ingredients (as the author said, it seemed to be more of an estimate she used), and WOW was it great. I will try it with fresh mushrooms next time, and I bet it'll be even better. I covered my baking dish with foil, and the chicken came out nice and juicy. Would definitely make for company (who love olives!).
     
  3. this is a great recipe...and easy to change up... when I am short on time...I just use rotisserie...cooked chicken...cut it in large chunks..then .saute about 1/2 small onion and 2 cloves of garlic...then add mushrooms, sliced as you like and green pepper strips,saute to soften a bit and then add the chicken chunks in...just to heat through( if you like heat,add a a few red pepper flakes to the mix or a little Italian season sprinkled over)..put in casserole and proceed..you can add olives also...this is great w/pasta or side of rice....to soak up the sauce. .and a simple veggie...green beans or a salad of greens and cucumber or whatever... You can throw it together...refrig. and take it out and let it set on your counter for 15 min...and then cook it until hot...I have even cooked in the microwaved in the summer when I do not want the oven on....and add the cheese on top the last few minutes.
     
  4. does recepe freeze well
     
  5. The flavor of this was really good but the dish ended up a bit runny. I didn't flour the chicken so if the flour thickens it that could have been a factor (or just Walmart breasts being full of water). Took a bit over 30 minutes in the oven and I used a thermometer (overcooked a bit through no fault of the recipe or thermometer. I was so brain-dead that when the thermometer beeped I forgot to take the chicken out of the oven.) I used a 24 oz jar of Barilla Tuscan Herb pasta sauce, which the jar says is 2.5 cups. I used a can of mushrooms that was 7 oz (drained weight 4 oz) so I am not sure if that was as much as intended or not. I also added a tiny bit of fresh mushrooms with the onions and garlic. My olives were whole but small so I halved them. I also followed the suggestion of using seasoned salt instead of plain salt.
     
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Tweaks

  1. Did not flour the chicken. Used a 24 oz jar of sauce (2 1/2 c.). I also had a 14 oz jar of sauce in the pantry which would only have been 1 1/4 c. so the recipe poster might have made an error.
     
  2. This was really good and easy to make. I chopped up the chicken, heated the oil and added the chicken without dredging it in the flour. I just added the salt and pepper to the chicken directly. I followed the rest of the recipe as written other then I used black olives instead of pimento olives and I only put the olives on "my side" of the dish as no one else likes them. I also added 8 ounces of cheese. Great meal.
     

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