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Easy Weeknight: Mozzarella Chicken Bake

Saute 1 chopped onion in 3T olive oil until it begins to soften.
Add 2 cloves minced garlic.
When the garlic is fragrant, add 2t dried oregano, salt and red chili flakes.
Then add either 1 jar of Valicenti's Red Gravy, along with 1 pint of Long Wind Farm Cherry tomatoes, halved. Simmer for 20 minutes, or until the cherry tomatoes have started to break down.
Preheat oven to 425.
Add 4 cups of shredded cooked chicken (maybe from that stew hen you made broth with), mix, heat for 5 minutes, and then transfer to a 9x13 baking dish.
Tear a ball of mozzarella into chunks and sprinkle them over the top.
Scatter 2 cups of breadcrumbs on top, and some freshly ground black pepper.
Bake for 20 minutes, until everything is bubbling and golden.
Enjoy with farro, barley, pasta, or potatoes.

hand wrapped vermont made mozzarella
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Maplebrook Farm

Mozzarella Cheese

8 oz
whole chicken stew soup bird hen on cutting board with vegetables
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Black Dirt Farm

Whole Stewing Hen

appx. 2.5 lbs
red pasta gravy sauce jarred
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Valicenti Pasta Farm

Red Pasta Gravy

32 oz
boneless chicken breast rubbed herbs on cutting board
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Misty Knoll Farms

Boneless Chicken Breast

appx. 1.5-2.5 lbs
herb oregano dried jar vermont grown
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Free Verse Farm

Dried Oregano

1 jar