Over the past six months I have become obsessed with virtual hoarding via Pinterest. Todd doesn’t mind this, actually…as long as I keep my “hoarding” limited to the web it works for us (i.e. it doesn’t clutter the house. We both despise clutter.)

Plus, he fully supports my “recipe research” a la Rachael Ray (one of my favs) as well as venues such as Pinterest because, as he says, he reaps the benefits.

Anyway, tonight I made a dish that’s new to us via a recipe I found on Pinterest this morning: chicken parmesan bake.

 

Here is the link to the original recipe, including a brief yet thorough instructional video, and here’s how I made it (gluten-free, of course):

Ingredients:

2 tbsp olive oil
3 tbsp minced garlic
1 tbsp crushed red pepper flakes
1 tbsp italian seasoning
6 boneless skinless chicken breasts
1 jar marinara
1/4 cup chopped basil
8 oz mozzarella, shredded (Publix brand)
4 oz parmesan, shredded (Publix brand)
4 oz six cheese italian mix, shredded (Publix brand)
8 slices Udi’s white bread, brushed with melted garlic butter and baked at 350 for 14 minutes then cut into bite-sized cubes

Preheat oven to 350.

Drizzle the olive oil in the bottom of your baking dish and add the garlic, italian seasoning, and red pepper flakes.

Place the chicken breasts in the dish, and cover evenly with the marinara sauce.

Add the basil, then top with half of each kind of cheese.

Layer evenly with croutons and the rest of the cheese and bake for 35 – 40 minutes.

This dish had more flavor than just about anything I’ve ever made, and it really could not have been easier. Todd and I have most definitely agreed that this is a new staple in our repertoire!