Recipe made by: Robbie Shorr
Isn’t it just the best when you kill two birds with one stone? Now imagine that the birds are cravings and that the stone is a meal. That’s pretty much the story of this recipe. In addition to the ever-present desire to experiment in the kitchen, this dish was also influenced by the following:
1. A desire to use leftover mushrooms, onions, pizza sauce, and bread crumbs
2. A need for a new chicken recipe
3. A craving for an Italian food that wasn’t pasta
Put it all together and you get a hearty, healthy, and flavorful meal.
- Boneless skinless chicken breasts
- Minced garlic
- Pizza sauce
- Olive oil
- Preheat the oven to 425°F and grease a baking tin.
- Lay the chicken breasts on the tin and season with the salt, pepper, and minced garlic.
- Pour some of the pizza sauce over the chicken.
- Sprinkle bread crumbs on top.
- Slice the onions and mushrooms.
- Sprinkle the onion and mushroom slices atop the chicken. Season with salt, pepper, minced garlic, and drizzle with olive oil.
- Pour some more pizza sauce over the veggies.
- Top with additional breadcrumbs.
- Bake at 425°F for 30-35 minutes, until the chicken is opaque and no longer sinewy.
Why this recipe is good for college students: This is a one-pan dish, so you only have one thing to clean. And if you line the pan with tinfoil, then you have nothing to clean! In that same vein, there’s no multitasking required. Additionally, there is very little prep, so once the chicken is in the oven you can do something else until it’s time to take it out.
Why this recipe is good for those who keep Kosher: Many Italian meat recipes call for some sort of dairy. But this dish captures all of the necessary flavors without any cheese at all. Also, pizza sauce and breadcrumbs will always be parve, so there’s nothing to worry about there.
What I would do differently if I made this recipe again
- The sauce lost a lot of moisture while cooking. If I were to make this recipe again, I would spoon some more sauce over the chicken with about 10 minutes left in the roasting process, so there’s a moist layer on top.