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Chicken breasts covered in fresh tomatoes, basil and Provolone cheese make chicken extra special.
Heat oven to 350°F.
Melt 3 tablespoons butter in 13x9-inch baking pan in oven.
Combine all remaining sauce ingredients in bowl; set aside. Place chicken into baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30-40 minutes or until chicken is no longer pink.
Combine bread crumbs, parsley and butter in bowl.
Lay 3 strips cheese over each chicken breast; sprinkle with bread crumb mixture. Continue baking 5-10 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with a fork and bread crumbs are browned.
Dietary Fiber: 1g
I made this recipe for the Mormon missionaries last night. They loved them! As did my husband. So great trying new successful recipes,
Let me tell you firstly that I'm Asian and this kind of fare is always new for me. Secondly, I can't really cook. I pretty much suck at it, often even when I have a recipe to follow (well, mostly because I don't usually have all the ingredients and then I start to improvise and then it all goes down hill from there). But this recipe was a revelation! I got all the ingredients together, fumbled a bit with the oven timing while preparing everything else, but the end result was perfection. The sauce was good enough to eat by itself (I did with plain white rice; it was a bit strange but delicious). The bread crumbs were perfectly golden and crunchy. Flavorful and scrumptious! I took pictures! I will definitely make this again.
I made the cheesy chicken breast and it was very good; quick, flavorful, easy to make and my family also loved it. !!
I gave this a 4 star because it is very easy to prepare and infused with nice flavors. I do agree with another reviewer to put together early.
This one is just wonderful! The flavor was so good. My family dislike anything new but this one was a hit. I recommend this one.
Prepare early for the best flavour. I served with garlic & hot chili infused fettucini. Very good. I would definetly make again and serve to company.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1959
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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