1/2 cup olive oil
2 tablespoons dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
salt to taste
1/4 cup hot water
1 clove garlic, minced
2 teaspoons paprika
1 cup shredded mozzarella cheese
In a large pot over medium heat, heat oil and saute rosemary, basil, oregano, thyme, basil, marjoram, salt, and hot water over medium heat for about 5 minutes.
Meanwhile place rack in platter on flat surface and top with garlic, mozzarella cheese, and rosemary and basil mixture. Add corn and chicken to skillet. Cover and simmer over low heat for about 5 minutes.
Reduce heat to medium-low and add corn, chicken and rosemary mixture. Reduce heat to low and cook for about 10 minutes more or until liquid has reduced.
I followed this recipe exactly (or so I thought)! I loved it, but I added more hot sauce than called for. I also added garlic powder & onion powder. I baked it in a 9inch square iron pan, and it was the perfect amount of sauce (I needed it thicker so I added 1/2 tsp. of dried tarragon). I will make this again.
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