Ingredients:
Preparation:
Put the olive oil and garlic in the bottom of a 12-inch dutch oven and mix until the bottom of the oven is coated. Sprinkle in red pepper flakes. Cut the chicken breasts into bite-sized (or a little larger) chunks and place on top of the red pepper flakes--they should cover the bottom of the oven. Cover with marinara sauce. Sprinkle basil leaves over the top of the marinara sauce. Top with half of the mozzarella and half of the parmesan. Spread croutons evenly over the cheese. Then sprinkle with the remaining cheese.
Cover the dutch oven and bake with 10 briquettes bottom heat and 14 briquettes top heat for approximately 45-60 minutes, or until the chicken is cooked through. Add more top heat to cause the top to turn crispy and brown.
Serves 6
- 2 Tablespoons olive oil
- 2 cloves garlic, crushed
- 1/4 tsp red pepper flakes (or more if you like it hot)
- 6 boneless skinless chicken breasts
- 2 cups marinara sauce
- 1/4 cup chopped basil
- 8 oz shredded mozzarella
- 4 oz grated parmesan (use the real stuff, not the shaker can)
- 1 5-oz package garlic croutons
Preparation:
Put the olive oil and garlic in the bottom of a 12-inch dutch oven and mix until the bottom of the oven is coated. Sprinkle in red pepper flakes. Cut the chicken breasts into bite-sized (or a little larger) chunks and place on top of the red pepper flakes--they should cover the bottom of the oven. Cover with marinara sauce. Sprinkle basil leaves over the top of the marinara sauce. Top with half of the mozzarella and half of the parmesan. Spread croutons evenly over the cheese. Then sprinkle with the remaining cheese.
Cover the dutch oven and bake with 10 briquettes bottom heat and 14 briquettes top heat for approximately 45-60 minutes, or until the chicken is cooked through. Add more top heat to cause the top to turn crispy and brown.
Serves 6
Last edit: November 24, 2014 at 5:50 AM by DeShawn