August 20, 2010 by The Perfectly Imperfect One
|2||sheets (12×18-inches each) Reynolds Wrap® Aluminum Foil|
|2||boneless, skinless chicken breast halves (4 to 6 oz. each)|
|2||cup spaghetti sauce|
|1||medium zucchini, sliced|
|2||tablespoons grated Parmesan cheese|
|2||cup shredded Mozzarella cheese|
PREHEAT oven to 450°F
Take your chicken and remove any fatty parts. Butterfly the chicken to make it a thinner piece of meat (easier and thorough cooking) and/or beat it until it is a bit thinner than initial thickness (helps with thorough cooking). Place chicken on foil in center, dab some Parmesan cheese on chicken breast, add some spaghetti sauce, add slices of zucchini, sprinkle more Parmesan. Add more sauce, then SMOTHER with Mozzarella cheese.
(This recipe is kind of a guess and see on the sauces and cheeses. If you like sauce, add more, if you like cheese add more as you’d like).
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
BAKE 18 to 22 minutes on a cookie sheet in oven
While my chicken bake was cooking I took 8 medium red potatoes cut into fourths and boiled them for 25 minutes. I added salt and about 1 tbsp of minced garlic to the water. Once done cooking, I drained them and added about 1/2 cup of butter and a bit of pepper to them and mixed them up. They came out PERFECTLY! (I did have extra, but if you are cooking for more than 2 people you may have the perfect amount).
Initially got this recipe from the back of a Reynolds Wrap Box. I think I perfected it this time around. I love this recipe, it is so tasty, and since I love cheese I add more than other’s might. I made this for T.J. on Tuesday night and he loved it. Now, it may not look like a perfect dish, and it may not look all that pretty once it’s done, but it is OH.SO.DELISH!!