Italian Chicken Breast With Marinara Sauce Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Steps:

• Pound the chicken breasts slightly with a meat mallet.
• In a medium bowl combine the mozzarella cheese with 2 cups plus 2 tablespoons flour, parsley flakes, 1/3 cup Parmesan cheese and dry salad dressing mix; blend well.
• In a shallow bowl whisk milk with eggs until well combined.
• Place the remaining 1 cup flour in another shallow bowl.
• Coat each breast first in flour, shaking off excess, then dip into milk/egg mixture, then roll into cheese mixture coating evenly and pressing into chicken.
• Heat about 1/4-inch of oil in a large skillet over medium heat.
• Add in the chicken breasts and cook for 5 to 6 minutes on each side (or until cooked through.
• Place on a large serving platter; cover loosley with foil.
• Heat marinara sauce in a saucepan, then drizzle the sauce over the breasts, then sprinkle with Parmesan cheese.

Steps:

• CHICKEN BREASTS:.
• In a medium bowl, combine mozzarella cheese, 2 cups of the flour, parsley flakes, Parmesan cheese, and dressing mix.
• Whisk together milk and eggs in a shallow bowl until well blended.
• Place remaining cup of flour in another shallow bowl.
• Coat the chicken with flour and shake off the excess.
• Dip the chicken into the egg mixture and then into the cheese mixture.
• Coat the chicken evenly with the cheese mixture and press it into the chicken.
• Heat about 1/8 inch vegetable oil in a large skillet over medium heat.
• Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• MARINARA SAUCE:.
• Heat oil in a large saucepan or a dutch oven over medium heat.
• Add chopped onion, garlic& bell pepper and saute' for 3 minutes stirring constantly to prevent it from burning.
• Add tomatoes, tomato sauce, rosemary, oregano, salt and pepper.
• Bring to a boil.
• Reduce the heat and simmer for 1 hour.
• To serve, put cooked pasta in a large pasta bowl or platter.
• Pour some of the marinara sauce over the top.
• Lay the chicken breasts on top and pour the remainder of the marinara sauce over all.

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese. Freeze option: Do not cook pasta. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place chicken mixture in a large skillet. Heat until a thermometer inserted in chicken reads 165°, stirring occasionally; add a little water if necessary. Serve as directed.