Fauxschetta Chicken Bake Recipe
- 1½ pounds boneless skinless chicken breasts, cubed and seasoned with salt and pepper
- 8 ounces shredded mozzarella cheese, divided
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano or diced Italian tomatoes, undrained
- 1 head cauliflower, cut into florets or 1 (16 ounce) bag fresh or frozen florets
- 2 tablespoons cornstarch
Serve tonight: Preheat oven to 400°. Grease a 9x13-inch baking pan with Avocado Oil; top with seasoned chicken and Onion Onion™ Seasoning. Sprinkle chicken with half the mozzarella cheese.
Place the cauliflower in a large bowl; cover and microwave on HIGH 3-4 minutes, until softened but not cooked through. Combine cornstarch with tomatoes and add to cauliflower; stir in Rustic Herb Seasoning. Spoon over cheese in pan. Bake 30 minutes or until internal temperature of chicken reaches 165°. Top with remaining cheese; bake an additional 5 minutes. Place under broiler to toast the cheese, if desired. Makes 6 servings.
This version creates a light broth - serve in bowls.
Freeze for later: Combine seasoned chicken and Onion Onion™ Seasoning in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place tomatoes in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with a garden salad.