Chicken Zucchini Marinara Recipes

CHICKEN AND ZUCCHINI MARINARA

Steps:

• 1) Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
• 2) Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup of the parmesan cheese. Top with remaining sauce.
• 3) Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with the pasta. Sprinkle with the extra parmesan cheese.

CHICKEN MARINARA WITH MUSHROOMS AND ZUCCHINI

Steps:

• Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long; set aside. Heat a large skillet over medium heat. Add oil; cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt, and pepper. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot, and zucchini to skillet. Cook, covered, for 3 minutes. Return chicken to skillet; increase heat to medium-high. Cook, uncovered, for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.