| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Cheese |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves |
| 2/3 |
c |
Buttermilk baking mix |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Rosemary |
| 1 |
ds |
Nutmeg |
| 2/3 |
c |
Chili sauce |
| 3/4 |
c |
Mozzarella cheese — |
|
|
Shredded |
INSTRUCTIONS
1. Grease a 13 x 9 x 2-inch pan lightly. 2. Mix the biscuit mix with the
Parmesan and all the spices. Put mix into plastic bag; add chicken and
shake to coat evenly. Place the chicken, skin side down, in the pan. 3.
Bake in a preheated 425-degree oven for 45 minutes. 4. Turn the chicken and
spread with the chili sauce, dividing evenly over the chicken breasts.
Sprinkle with the mozzarella and bake until cheese is melted, about 5-7
minutes longer.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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