Coating *See Notes:
1/2c GARLIC & HERB Bread Crumbs
1/2c Grated Parmesan Romano Cheese (Store shelf kind)
1/4c -1/2c shredd. Moz. Cheese, minced *See notes
1/4tsp Sea Salt
(Reserve 3T of coating mixture)
2c Rinaldi Tomato Onion Garlic Sauce
1 Dried Bay Leaf
1/4tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/2tsp Italian Seasoning
Spread a THIN layer of Mayo onto Chicken. Coat, well, with coating. Butter spray the baking dish AND each side of coated chicken. Lay into Butter Flavored Baking Dish. Bake, uncovered, for 35 minutes, about.
While chicken is cooking. Simmer, stirring frequently, sauce ingredients.
CAREFULLY, halve each chicken the LONG WAY (1/2 chicken per wrap). Add to soft shell. Add Spinach, ROMA Tomatoes, and Red onions. Roll, tucking in sides.
Place shells into Butter Flavored Sprayed baking dish. Top with sauce. Then MORE Moz. Cheese. Then sprinkle reserved 3T Coating. Bake, uncovered til melted/browned. Broiling is optional.
NOTES: You can choose to skip wraps and serve with JUST chicken and sauce, topped over spinach, tomatoes, and onions.
Or over pasta noodles.
Also, coating technique/ingredients are optional. You can: Beat few eggs in bowl. Dip chicken. Then, dip in equal parts, mixed: Flour, Bread Crumbs, and Cheeses (Parmigiano-Reggiano works, too). (Repeat is optional). Then baking …OR… Frying in skillet with EVOO. (If baking, spray each side, lightly, with Butter Flavor Cooking Spray.). Or fry each side, in EVOO, til browned, then bake about 15-20minutes. We wanted to try something different, thus mayo and breading.
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