Prep: 10 Min
Cook: 20 Min
Mozzarella Parmesan Chicken Casserole – Crisp and cheesy, this 30-minute bird parmesan casserole is a dream come actual! Seasoned fowl baked with Marinara sauce, Parmesan and mozzarella, and crowned with crisp red meat rind makes this delicious twist on hen parmesan a total crowd pleaser. Paleo, gluten-free and whole30 compliant.
Ingredients
- 2 boneless skinless hen breasts, reduce lengthwise
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder)
- Salt and clean cracked pepper
- 1 cup no-sugar-introduced marinara sauce (or any tomato sauce, make sure it’s no sugar introduced)
- Crushed red pepper flakes, optionally available
- 1 cup grated Parmesan cheese
- 1 half cups shredded mozzarella cheese
- half cup beaten red meat rind, optionally available
- 1 tablespoon freshly chopped basil, for garnish
Directions
- In a shallow plate, marinate hen breasts with olive oil, garlic powder, salt, pepper, Italian seasoning, crushed chili pepper flakes for 5 minutes.
- In the interim, preheat the oven to 400ºF (200ºC) and gently grease a baking dish with oil, cooking spray or butter.
- Spread the bird within the greased dish and pour the tomato sauce over. Top with Parmesan and shredded mozzarella. Lightly sprinkle the crushed red meat rinds over the pinnacle.
- Bake for 25 mins, till chicken is cooked through and cheese is melted and bubbly. Sprinkle with chopped basil and serve the mozzarella parmesan chook casserole right now. Enjoy!