1 pound ground chicken
1/4 cup olive oil
1 teaspoon dried minced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried sage
1 tablespoon dried sage
1 teaspoon dried marjoram
4 (4 ounce) fillets chicken
4 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large saucepan or skillet over medium heat. Saute chicken for 5 minutes, turning once. Pour oil over chicken, cover and cook until golden brown, about 10 minutes. Remove chicken from pan and place in a 2 quart casserole dish. Pour cheese over chicken and toss to coat. Top all with chicken and cheese mixture. Drizzle remaining 2 tablespoons olive oil over chicken and cheese mixture.
Bake in preheated oven for 30 minutes, uncovered. Serve at room temperature.