One of the great Italian comfort foods. Marinara sauce, lots of mozzarella and breaded chicken — what could be better? If you’re feeling extra ambitious, you might make your own homemade tomato sauce. Or, spruce up the store-bought variety by adding some fresh garlic and a splash of red wine.
Makes 2 servings
2 chicken breasts
1 jar store-bought marinara sauce
1 cup flour
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1 cup Progresso Italian breadcrumbs
1 cup Parmesan cheese
2 sheets wax paper
2 cups grated mozzarella
spaghetti or other favorite pasta
Place chicken breasts between sheets wax paper. Using a mallet, pound the chicken until it’s about 1/2-inch thick. In a pie plate, combine the breadcrumbs, cayenne, oregano, basil and Parmesan. Crack the egg into a bowl and set aside. On a separate plate, pour out the flour. Dredge the chicken breasts first in the flour, then the egg and finally the breadcrumb mixture.
Add to a heated skillet and sauté until golden brown on both sides. (Shown above before turning)
Transfer chicken to oven-safe dish and top with half of the tomato sauce. Sprinkle mozzarella on top and bake in 350 degree oven until cooked through, about 25 minutes.
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
Serve chicken alongside pasta, topped with remaining tomato sauce.
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