Olive Mozzarella Chicken Bake


  • 1⁄3 cup flour
  • 1⁄2 teaspoon salt (I use seasoned salt)
  • 1⁄4 teaspoon ground pepper
  • 1⁄4 cup olive oil
  • 2 tablespoons butter
  • 6 boneless chicken breasts, cut into large pieces
  • 1 -2 tablespoon fresh minced garlic (or to taste)
  • 1 medium onion, chopped
  • 1 (8 ounce) can sliced mushrooms
  • 2 cups pasta sauce (home-made or one 14-ounce jar store-bought)
  • 1⁄2-3⁄4 cup sliced pimento stuffed olive
  • 6 ounces sliced mozzarella cheese
  • Set oven to 350 degrees.
  • In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
  • In a frypan heat the olive oil with butter.
  • Brown the coated chicken pieces on all sides.
  • Place into prepared 2-quart shallow baking dish.
  • In the same frypan, saute the onion and garlic in the same drippings until tender.
  • Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
  • Pour the sauce mixture over the chicken pieces.
  • Top with mozza cheese.
  • Bake for about 30 minutes, or until chicken is done.