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This is another recipe that I picked for Kady to be able to make on her own.  I always go through the recipe before hand with her.  I decided to do it on the grill, but this was originally shown for the oven when I found and converted this recipe over here.

This is almost a five or less ingredient recipe…..almost.  Even though it has six ingredients I’m still going to include it with the 5 or less because it’s only one and it’s such and easy recipe.

 

6-8 boneless, skinless chicken breasts
24 oz pasta sauce

1/4 cup grated parmesan cheese
4-6 slices provolone cheese OR grated Italian cheese blend (this is what I used, I thought I had provolone but didn’t)

1/4 GF bread crumbs (I used plain chex cereal processed 1/2 cup of cereal to make crumbs)
2 teaspoons Italian seasoning

Morton’s Nature Seasoning OR salt and pepper

If you’re cooking on the grill fire it up.  I put mine on high to heat up and then lowered slightly when I put the dish on.  Alternately, preheat oven to 350 degrees F.

I used a cast iron skillet for the grill, which could be used in the oven too.  So, pick your dish accordingly.  If I was baking in the oven I’d use a 13X9 inch baking dish.

If I was using a baking dish I’d spray it with cooking spray or lightly oil it.

Place chicken in the dish season with Morton’s or salt/pepper.

Pour sauce over the chicken, it should cover it.

Top with shredded cheese and then the provolone or more shredded.

Mix the crumbs and Italian seasoning together and sprinkle over the top.

Bake 35-45 minutes.

Grill 20-30.  This will depend on the size of your chicken breasts.

Serve over pasta.