RSS

Tag Archives: Marinara sauce

Chicken Parmesan Recipe

Chicken

Image via Wikipedia

I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Sauce:
Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
  • 4 chicken breasts
  • 2 eggs – beaten
  • 1/2 cup Italian style bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Dried basil, to taste
  • 1 tbsp olive oil
  • Cooking spray
  • 1 cup shredded mozzarella cheese (I use lower fat)
  • 3 tbsp Parmesan cheese, shredded
  • Fresh Basil, chopped for garnish
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.

 

 
Leave a comment

Posted by on March 24, 2011 in Cheese, Chicken

 

Tags: , , , , , , , , , ,

Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

Image via Wikipedia

In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

Tags: , , , , , , , , , , , , , ,

 
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: