Main Dishes
Parmesan Chicken
Breaded chicken with squash, tomato sauce, and mozzarella, served over angel hair pasta.
CookAbout 30 mins
Serves 6 (estimated)
Method
- Lightly oil a Dutch oven and spread 3/4 jar of sauce over the bottom.
- Dip the chicken in olive oil, coat with breadcrumbs, and arrange over the sauce.
- Top with the squash and mozzarella. Bake with 8 coals below and 14–16 above for about 30 minutes, until the chicken is cooked through.
- Near the end of cooking, bring about 1/2 gallon (1.9 liters) water and 2 tablespoons (30 ml) olive oil to a boil. Cook the pasta for about 3 minutes, or according to package directions, and drain.
- Heat the remaining sauce. Serve the chicken and squash over the pasta with the warm sauce.
- Lightly oil a Dutch oven and spread 3/4 jar of sauce over the bottom.
- Dip the chicken in olive oil, coat with breadcrumbs, and arrange over the sauce.
- Top with the squash and mozzarella. Bake with 8 coals below and 14–16 above for about 30 minutes, until the chicken is cooked through.
- Near the end of cooking, bring about 1.9 liters water and 30 ml olive oil to a boil. Cook the pasta for about 3 minutes, or according to package directions, and drain.
- Heat the remaining sauce. Serve the chicken and squash over the pasta with the warm sauce.
Source and recipe details
The original recipe does not provide preparation or total time.
- Yield is estimated from six chicken breasts. Sauce jar size is unspecified. The source title says Parmesan Chicken, although its ingredient list uses mozzarella.