|Chicken breast||4 , boneless|
|Chicken thighs||4 , boneless|
|Garlic||4 Clove (20 gm), sliced|
|Tomato alfredo sauce||1 Cup (16 tbs) (Classico Brand)|
|Parmesan cheese||6 Ounce, grated|
Set oven to 350°F
1. Chicken parts can be left whole or cut into bite sized piece
Step 2 is for whole pieces. If using bite size pieces, change step 2 to "cook chicken for 5 minutes, stirring frequently". If using precooked chicken or turkey, skip step 2, reduce crushed garlic in half and add it to the casserole dish uncooked.
2. In large heavy skillet, heat butter and 1/2 of the garlic on medium high heat for 30 seconds. Add chicken, cover and cook for 6 minutes. Turn over each piece of chicken, cover and cook an additional 6 minutes. (If all the chicken does not fit well into your skillet then you can cook them in two batches.)
3. Remove chicken and place on paper towels for a few minutes to drain.
4. Smear remainder of garlic in a casserole dish large enough so that the chicken pieces will lay flat. Add the chicken. Evenly pour the pasta sauce over the chicken (smooth with spatula if needed).
5. Sprinkle the parmesan cheese on top. Bake in 350°F oven for 30 minutes. Let cool for about 5 minutes before serving.