Italian Chicken Breast With Marinara Sauce Recipes

CHICKEN MARINARA

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.

ITALIAN CHICKEN BREAST WITH MARINARA SAUCE

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.

ITALIAN MOZZARELLA CHICKEN BREAST WITH MARINARA SAUCE

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.

ITALIAN CHICKEN MARINADE

Steps:

• In a shallow baking dish, mix the salad dressing, garlic powder, and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
• Preheat the grill for high heat.
• Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

ZESTY CHICKEN MARINARA

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.