Ok, confession time- the mozz sticks aren’t my recipe. They are my friend, Sarah’s. you can find the recipe on her blog, Becoming A Proverbs 31 Woman. I had to adjust my cook time because my oven heats like a beast! Speaking from experience and disappointment, I recommend doing a test run prior to making these to serve to company. 😉
The Chicken is so easy it’s unbelievable.
Take chicken breast cutlets* and marinade them in Kraft Zesty House Italian salad dressing. Start them in the morning, and they’re ready for you to cook by dinner.
You’ll need 3 somewhat flat dishes for the breading process: make sure chicken in covered in the dressing from the marinade. Then dredge in flour with salt and pepper in it. Then dip in egg mixture. Then dip in Italian seasoned bread crumbs (I took regular bread crumbs and added oregano, basil, and garlic salt)
Bake on foil lined, or non stick baking tray for 30-35 minutes. To test done-ness, cut the middle of one of the cutlets to see if the center is white. White = Right, Pinky = Stinky, and probably Ecoli or Salmonella.
During the last 10-15 minutes of chicken bake time, start boiling water for pasta. I used bow ties, but I’m sure you could use whichever pasta you so choose.
Remove chicken from oven, and drain pasta. Serve chicken on bed of pasta covered with marinara or pasta sauce and top with mozzarella cheese. MMMMMMmmmmm!
…Seriously? Eat it! duh!