A delightful baked chicken dish with a flavorful herb crust, layered with pasta and mozzarella cheese, perfect for a comforting dinner.
Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking dish with a tablespoon of olive oil.
Greasing the dish ensures the ingredients don't stick and makes cleanup easier.
In a mixing bowl, combine the biscuit mix, grated Parmesan cheese, dried basil, dried oregano, garlic powder, and black pepper.
Mix thoroughly to ensure the spices are evenly distributed in the coating.
Coat the chicken breasts in the biscuit mixture, pressing gently to adhere the coating.
Ensure the chicken is dry before coating to help the mixture stick better.
Heat the remaining olive oil in a frying pan over medium-high heat. Brown the coated chicken on all sides, then remove from heat.
Don't overcrowd the pan; cook in batches if necessary to achieve even browning.
In a separate bowl, mix the tomato sauce with minced garlic. Adjust seasoning with additional herbs if desired.
Taste the sauce and adjust the seasoning to your preference before assembling the dish.
Layer one-third of the cooked linguine in the baking dish, followed by one-fourth of the mozzarella cheese and a cup of the sauce. Repeat this layering process twice more.
Spread each layer evenly to ensure consistent flavor throughout the dish.
Place the browned chicken pieces on top of the final pasta layer. Pour the remaining sauce over the chicken and sprinkle with the remaining mozzarella cheese.
Ensure the chicken is fully covered with sauce to keep it moist during baking.
Bake in the preheated oven for 30 minutes. Sprinkle with grated Parmesan cheese and bake for an additional 10 minutes.
Check the chicken for doneness by ensuring it reaches an internal temperature of 165°F (74°C).
Let the dish rest for 5 minutes before serving. Garnish with fresh basil if desired.
Resting allows the flavors to meld and makes serving easier.
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