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Baked Chicken with Pasta Sauce Recipe
Baked Chicken with Pasta Sauce Recipe photo by Taste of Home

Baked Chicken with Pasta Sauce Recipe

Publisher Photo
This easy Italian specialty makes a family-pleasing main course. Shared by Gert Kaiser of Kenosha, Wisconsin, it features delicious seasoned chicken breast halves in a flavorful pasta sauce and comes together in minutes.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 1 egg
  • 1 cup seasoned bread crumbs
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 jar (26 ounces) garden-style pasta sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Hot cooked pasta, optional

Nutritional Facts

1 serving (prepared with egg substitute and part-skim mozzarella cheese; calculated without pasta) equals 499 calories, 14 g fat (5 g saturated fat), 117 mg cholesterol, 1,369 mg sodium, 42 g carbohydrate, 5 g fiber, 49 g protein.

Directions

  1. In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Bake, uncovered, at 400° for 20-22 minutes or until a meat thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese.
  3. Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired. Yield: 4 servings.
Originally published as Baked Chicken with Pasta Sauce in Simple & Delicious March/April 2006, p64

Nutritional Facts

1 serving (prepared with egg substitute and part-skim mozzarella cheese; calculated without pasta) equals 499 calories, 14 g fat (5 g saturated fat), 117 mg cholesterol, 1,369 mg sodium, 42 g carbohydrate, 5 g fiber, 49 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Baked Chicken with Pasta Sauce

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 15, 2013

"This is a very good, very simple recipe. However, I changed a few things to suit it better to my taste. First, I used 3/4 cup bread crumbs and 1/4 monterey chicken seasoning. Also, I added just a bit of butter to the pan during baking to keep the chicken moist. Finally, I added just a bit of mexican style shredded cheese for a different flavor.

Overall, this is a great recipe and my wife loved it. I will definitely try it again!"

MY REVIEW
Reviewed Dec. 21, 2011

"Very easy and very tasty. I used mozzarella and also some 6 cheese Italian blend I had. Served over whole wheat spaghetti. A quick, easy version of chicken parmasan. Thanks for sharing!"

MY REVIEW
Reviewed Mar. 23, 2011

"This was really tasty! I cooked some fettuccine, then put it in a casserole dish sprayed with pan spray. Topped it with the baked chicken, then poured the pasta sauce over all, covered with cheese and extended the 2nd cooking time to 30 minutes instead of 12-14. The sauce and juices from the chicken ran into the pasta, giving it a great flavor boost. Mine doesn't look like the picture, but the variation worked well for us. Served it with a spinach salad topped with feta, sliced salami, and pepperoncini."

MY REVIEW
Reviewed Mar. 17, 2010

"Even though we didn't have the seasoned bread crumbs, normal bread crumbs worked well too!"

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