20-minute Marinara sauce & Baked Chicken Parmesan

10 Jul

This will result in a all-purpose sauce that is light enough to toss with angel hair, and still substantial enough to be used in a lasagne recipe, or in Baked Chicken Parmesan ( recipe follows). Once on the stove, cooking time is 20 minutes.

20-minute Marinara

2-28 oz.cans of whole plum tomatoes in juice
2-each medium onions, diced finely
2 TBL. ( generous) chopped garlic
1 cup white wine ( or vegetable stock)
1/2 cup fresh basil, sliced thinly
1/2 tbl. dried thyme
1 TBl sea/kosher salt
1/2 TBL. cracked/coarse ground pepper
1/2 cup olive oil

Empty cans of tomatoes into a large bowl, and crush by hand until chunky. Set aside.
In a heavy bottomed saucepan, heat oil in pan over medium heat. Add onions and saute until clear; about four minutes. Add garlic to onions, and cook for one minute. Empty tomatoes into pan, stir, add wine and turn up heat to high. Stir occasionally and bring to a boil, about seven minutes. Turn down heat, add dried seasonings, salt and pepper. Cook for eight minutes. Add fresh basil, stir and remove from heat. Toss sauce with cooked pasta of your choice, or continue with recipe below.

Baked Chicken Parmesan

Serves four

4 ea. boneless, skinless chicken breasts
2 cups unseasoned bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tsp. sea/kosher salt
1 tsp. black pepper
1 1/2 Tbl. dried basil
1 1/2 Tbl.. dried oregano
1/2 cup dijon mustard
2 cups grated three-cheese pizza blend cheese (sargento)
2 cups hot, 20-minute marinara
Vegetable spray

Place chicken breasts ( one at a time) between a large ziplock plastic bag, and with a rolling pan, flatten each breast with a rolling pin until flattened and an even thickness; about 1/4 inch thickness. Place breasts on plate and refrigerate.

Clean all surfaces before continuing

Combine breadcrumbs, grated Parmesan and  seasonings in a shallow pan ( pie tin), Set aside.
Measure out dijon mustard and put in separate container. Preheat oven to 400 degrees Fahrenheit.
Pull out chicken from refrigerator. With a small brush,  lightly brush both sides of the chicken with the dijon mustard. The trick is to get the breadcrumbs to adhere to the chicken. Place one breast in the breadcrumb mixture, pat gently and turn over until the breasts are evenly coated, shaking off excess crumbs. Repeat with each breast and refrigerate for 10 minutes.  Discard leftover crumbs. Spray a large sheet pan with vegetable spray and place breasts on sheet pan. Bake in hot oven for 10 minutes. Remove breasts from oven, turn each breast over, and top each breast with 1/2 cup marinara sauce. Then, top each breast with a generous amount of the grated pizza cheese. Return chicken to oven. reduce heat to 375 degrees, and bake for 10-12 minutes more or until done. Serve over pasta, or for a lower carb option, serve with vegetable of your choice.

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