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June 2019

Baked Chicken Recipes

Condiments Recipes

Mum's Green Tomato Chutney

Mum's Green Tomato Chutney Recipe
3 lb Green tomatoes 1 1/4 lb Red apples 3 md Sweet red peppers 4 md Onions 1 1/2 tb Salt 1 1...

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Baked Chicken with Provolone and Ziti Recipe

Baked Chicken with Provolone and Ziti recipe and other baked chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baked Chicken with Provolone and Ziti recipe  PDF


2 Boneless chicken breasts
1/2 ts Basil
1/2 ts Dill
1/2 ts Garlic powder
1/4 ts Parsley
3 c Prego sauce or your own
2 lg Slices provolone cheese
Ziti, make the amount you think you will eat Put the chicken breasts in a baking pan, sprayed with a non stick spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at 350F for 1 hour. Meanwhile, heat the sauce and cook the ziti separate
ly (cook ziti according to directions on the bo ). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mi well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it ontop of the ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of all and place the cheese ontop of the chicken. Put under the broiler until the cheese is melted and bubbly.

Baked Chicken with Provolone and Ziti recipe and other baked chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
878 people have voted
Last Reviewed on 2019-06-18



Tuesday, Jun 18 2019 Download & Print Baked Chicken with Provolone and Ziti recipe  PDF   Baked Chicken recipes RSS   New

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Skirlie with Mushrooms
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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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