Grilled Chicken over Tomatoes, Prosciutto and Mozzarella Cheese Casserole

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Recipe Yield4-6

Getting Started

To start

  • Preheat grill to 400 degrees
  • Preheat oven to 350 Degrees

What You'll Need

  • 3 cups cooked penne pasta (or your favorite shape)
  • 2 large boneless skinless chicken breasts
  • 1/2 tablespoon of The Gourmet Farm Girl House Seasoning
  • (Note- House Blend is an Italian flavor blend)
  • Extra Virgin Olive oil
  • 3 cloves garlic chopped
  • 1 medium size green pepper (sliced thin)
  • 1 small onion (sliced thin)
  • 1 cup sliced portabella mushrooms
  • 6.5 ounce jar Sun Dried Tomato Pesto
  • 1-14.5 ounce cans diced tomatoes
  • 3 ounces sliced Prosciutto (cut into strips)
  • 8 ounces fresh mozzarella cheese (sliced)
  • 1 cup tomato juice
  • 4 tablespoons toasted pine nuts
  • 2-3 tablespoons fresh chopped Flat Leaf Parsley

Method

1

Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside

2

Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside.

3

In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.

4

Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.

5

While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.

6

Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.