Jun 28, 2008

Chicken Parmigiana w/ Chunky Marinara Sauce



My husband made this for me on Mothers' Day. It was perfectly crispy outside and nice and moist inside. I tend to overcook my chicken because I have a raw-chicken-phobia(anyone else?) but Ian is very good at cooking chicken just right. He matched this dish perfectly with the Chunky Marinara Sauce recipe below.

Chicken Parmigiana

INGREDIENTS:
4 (4 ounce) boneless, skinless
chicken breast halves
1/2 cup seasoned bread
crumbs
1/4 cup grated Parmesan
cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or
margarine
1 tablespoon vegetable oil

DIRECTIONS:
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.

Chunky Marinara Sauce

INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and
diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt

DIRECTIONS:
1. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
2. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.


2 comments:

Jeff and Sheila Capell said...

This looks so good! MEGAN! I TOTALLy overcook my chicken TOO! Definitely a raw chicken phobia...I'm trying to get better but I just want to be SURE you know???

Dawn and Jon said...

Megan - I love your blog! I forgot you were doing it and happened upon it in my bookmarked blogs. I will definitely send you some of my favorites. Thanks for all of the great, yummy ideas!

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