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Tuesday, November 15, 2011

Chicken Parmigiana

A quick and easy, warm and comfy dish!  Serve with angel hair pasta, spaghetti squash (shown above) or a slice of garlic bread. 

Serves 4


4 large chicken cutlets
Store bought marinara (or ingredients and recipe below)
3/4 Cup Italian breadcrumbs
1/4 Cup Olive oil
8 oz mozzarella cheese, shredded
1/2 Cup fresh grated parmesan cheese
1 Box whole wheat angel hair pasta

For marinara:

1 28oz can tomato sauce
1 28oz can diced or stewed tomatoes
1 garlic clove, minced
1 small onion, chopped
3 Tbsp fresh basil, chopped
2 Tbsp olive oil
1/4 Cup dry red wine
2 Tsp dried oregano
2 Tsp dried parsley flakes
1 Tsp crushed red pepper flakes
2 Bay leaves
Salt & Pepper

To make chicken:

Heat oven to 400 degrees.  Brush chicken with olive oil, and coat both sides with breadcrumbs.  In a skillet, cook chicken over med-high heat about 3 minutes on each side, until breadcrumbs are just toasted.

Place chicken in a 9x13" pan.  Top with shredded mozzarella, then pour marinara sauce over, and then top with parmesan.  Place in oven and bake until cooked through, about 5 minutes.

Cook pasta, and serve on the side, topped with marinara.

To make marinara sauce:

Cook olive oil and onions in a medium sized pot over low heat until translucent.  Add garlic.  Simmer for a minute.  Add in sauce, tomatoes, basil, wine, bay leaves and seasonings.  Simmer for at least 30 minutes.  Remove bay leaves before serving.

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