Wednesday, February 22, 2017

Chicken Provolone...

I was conflicted when it came time to prepare dinner.  I wanted to cook from ingredients on hand, but I wanted something out of the normal rotation and filling and that would freeze well for Carey to take to work.  I really wanted Chicken Parmesan, but had no Parmesan.

I did have boneless/skinless chicken breasts in the freezer, spaghetti in the pantry, a half sleeve of crackers, a jar of spaghetti sauce, and sliced Provolone in the fridge.

4 or 5 boneless/skinless chicken breasts
1/2 sleeve cracker crumbs (Ritz or Club)
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon Italian seasonings
1/2 tsp garlic powder
1 jar spaghetti sauce
Provolone cheese (I used slices)
3 Tablespoons butter
16 ounces spaghetti 

Pour enough olive oil to cover the bottom of a skillet and heat to medium high.  Crush the crackers into a pie plate and add flour, salt, Italian seasoning, and garlic powder and stir to mix well.  Dredge the chicken breasts in the seasoned crumbs and place them into the hot oil and brown both sides.

Melt butter and pour it over the remaining seasoned cracker crumbs.  Mix well so that all the crumbs are buttery.

Spray a casserole dish (large enough to hold the chicken breasts in a single layer) with nonstick spray and pour about 1/4 cup of the spaghetti sauce in the bottom of the casserole and spread it out.  When the chicken breasts are nicely browned, place them in the casserole and top with slices of Provolone.  Pour about 1/2 the remaining spaghetti sauce over the chicken breasts/cheese so all were covered.  Then sprinkle the buttered crumbs over the top and bake uncovered at 350° F for 45 minutes to an hour.  

Cook the spaghetti as per package directions and drain when done.  Return spaghetti to pan it was cooked in and pour the remaining spaghetti sauce over it.  Place over very low heat to warm the sauce. 

Serve the chicken alongside the pasta.  Add a salad, vegetable, and/or garlic bread.  

My notes:  Carey really liked this.  I told him I just made the recipe up as I went along, and he asked if I would write it down so we could have it again.  :)


Pamela said...

That's the way great recipes are made!

peggy said...

I will be working out a low carb version for us because it sounds easy and good. So what's next?

Faith Warmheart said...


Catherine said...

That sounds so tasty. I might give it a go this weekend. I have been making great use of my slow cooker this week to use cheaper cuts of meat. We had a Spanish style beef stew made with shin beef, tinned cherry tomatoes, red pepper and paprika that was delicious. I'll have to try adapting more recipes to suit slow cooking.

SSanchez said...

Sounds delish! The nicest complement from your husband too! Win-win!