Prep Time: 20 minutes | Baking Time: 30 minutes | Makes: 6 servings | Freezing: not recommended
Batter
1 ½ cups (375 mL) Robin Hood
®
Best for
Bread Flour
2 envelopes Fleischmann's
®
Quick-Rise
Yeast (2 ¼ tsp/11 mL each)
2 tsp (10 mL) sugar
½ tsp (2 mL) salt
¾ cup (175 mL) very warm water
(120°F-130°F/50°C-55°C)
3 tbsp (45 mL) Crisco
®
Canola or
Vegetable Oil
1 tbsp (15 mL) chopped garlic
Topping
3 cups (750 mL) chopped fully cooked,
breaded chicken breasts or tenders
2 cups (500 mL) prepared tomato sauce
(tomato basil or plain)
¾ cup (175 mL) Europe's Best
®
Roasted
Red & Yellow Peppers Parrilla,
defrosted and chopped or roasted
peppers from a jar
1 cup (250 mL) grated mozzarella cheese
1 tsp (5 mL) Italian seasoning
1. Batter: Grease an 8" x 8" (2 L) baking dish. Mix all ingredients in prepared dish. Let rest
5-10 minutes.
2. Topping: Scatter chicken evenly over batter. Pour tomato sauce over chicken and sprinkle
with chopped peppers. Top with cheese and seasoning.
3. Bake by placing in a cold oven. Set temperature to 350ºF (180ºC). Bake for 30 minutes or
until baked through.
1-Dish Chicken Parmesan
Your family will love it.
But don't worry, it's our little secret how easy it is to make.
Tip:
• Try roasted or rotisserie chicken instead of breaded to change it up.
Alternatively, if you have leftover turkey from the holidays, replace
the chicken with turkey for a quick family meal.
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