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Category: Chicken
Prep Time: Cook Time: Total Time:
8 tbsp olive oil
4 garlic cloves, minced
3 shallots, peeled and chopped
1 (8 oz) pkg fresh sliced mushrooms
1 28 oz can crushed tomatoes
2 tsp dried oregano
1/4 tsp dried crushed red pepper
1/2 cup chopped fresh basil or 1 tsp dried basil
3/4 cup breadcrumbs
3/4 cup fresh grated Parmesan cheese
1/2 cup flour
2 large eggs, beaten
9 boneless chicken thighs or 6 boneless skinless chicken breasts
3/4 cup grated mozzarella cheese
8 oz thin spaghetti (cooked)
Heat 4 tbsp olive oil in heavy large stock pot over medium heat. Add garlic, mushrooms and shallots and saute 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. Set aside.
Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.
Heat remaining oil in heavy large nonstick skillet over medium-high heat. Workings in batches if necessary, add chicken and saute until golden brown and cooked through, about 4 minutes per side. Add chicken to stock pot. Spoon sauce over each chicken piece. Sprinkle with mozzarella cheese. Reduce heat to medium and cover. Cook until chicken is cooked through and cheese is melted, about 8-10 minutes. Serve over cooked spaghetti along with some garlic bread and side salad.
Serves 6
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CHICKEN MARINARA I
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Category: Chicken
Prep Time: Cook Time: Total Time:
8 tbsp olive oil
4 garlic cloves, minced
3 shallots, peeled and chopped
1 (8 oz) pkg fresh sliced mushrooms
1 28 oz can crushed tomatoes
2 tsp dried oregano
1/4 tsp dried crushed red pepper
1/2 cup chopped fresh basil or 1 tsp dried basil
3/4 cup breadcrumbs
3/4 cup fresh grated Parmesan cheese
1/2 cup flour
2 large eggs, beaten
9 boneless chicken thighs or 6 boneless skinless chicken breasts
3/4 cup grated mozzarella cheese
8 oz thin spaghetti (cooked)
Heat 4 tbsp olive oil in heavy large stock pot over medium heat. Add garlic, mushrooms and shallots and saute 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. Set aside.
Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.
Heat remaining oil in heavy large nonstick skillet over medium-high heat. Workings in batches if necessary, add chicken and saute until golden brown and cooked through, about 4 minutes per side. Add chicken to stock pot. Spoon sauce over each chicken piece. Sprinkle with mozzarella cheese. Reduce heat to medium and cover. Cook until chicken is cooked through and cheese is melted, about 8-10 minutes. Serve over cooked spaghetti along with some garlic bread and side salad.
Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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