Chicken Marinara

Chicken Marinara
Chicken Marinara
Lorraine Stevenski of Clearwater, Florida, writes: "As a kid growing up in an Italian family, I loved being in the kitchen. But I didn't become serious about cooking until I got married and had my own kitchen to experiment in. My husband and I lived in Queens, New York, within walking distance of many Greek, Italian, and Spanish food shops. The new foods I discovered there inspired my passion for cooking." Panko is available in the Asian foods section of most supermarkets.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Italian Chicken Tomato Sauté Winter Bon Appétit Florida
  • 1/2 cup chopped fresh basil
  • 2 teaspoons dried oregano
  • 1 cup all purpose flour
  • 3/4 cup grated parmesan cheese
  • 3/4 cup grated mozzarella cheese
  • 4 garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 7 tablespoons olive oil
  • 1 28-ounce can crushed tomatoes with added puree
  • 2 large eggs, beaten to blend
  • Carbohydrate 42 g(14%)
  • Cholesterol 148 mg(49%)
  • Fat 28 g(43%)
  • Fiber 5 g(19%)
  • Protein 37 g(74%)
  • Saturated Fat 8 g(40%)
  • Sodium 706 mg(29%)
  • Calories 565

Preparation Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.

Preparation Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy