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Place the chicken breasts into a large zip-top bag; using a meat mallet (not the pointy tenderizer side, but the flat side) or rolling pin, pound to 1/4 inch thickness.
Heat the oil in a large non-stick skillet over medium-high heat. Place the breast, breaded side down; cook until brown, about 3 - 4 minutes; turn and cook the other side until done, about 3 minutes more.
Wine Pairing: Italian style wines. Terroir to terroir. Food to food. A Chianti, Sangiovese, or Tempranillo are all great wine choices for this dish.
Here is a quick and easy preparation for dinner tonight or any weekday meal when you want to get dinner on the table in a hurry. If you’ve been paying attention…have you been paying attention?…then you will have some homemade marinara sauce already in your freezer. If you haven’t…well then…go ahead and use your favorite store-bought sauce…
You might think it’s strange to use mayonnaise on your chicken to hold the coating, but really, what is mayonnaise but eggs, oil and perhaps a bit of vinegar? It makes a perfect coating, adds a bit of flavor and you don’t have to dirty up dishes for whipping up the eggs and milk. Using a low-fat mayonnaise also reduces the calories. I love it on both chicken and fish for coatings.
If you don’t want to use mayonnaise, you could dredge the breast in a mixture of milk and egg, and then dredge them in the breading. If you use this method, I recommend you bread both sides of the breast.
Heat the oil in a large non-stick skillet and fry the breasts until browned and cooked through. Don’t mess with them or the breading will fall off, so just put them into the hot oil, breaded side down (unless both sides are breaded, then put them in the pan as you wish); once the breaded side is browned, turn them over and cook the other side about 3 minutes or until the breast is cooked through.
Now, the really super easy part. Toss your pasta with 2 cups of the marinara, then split it between oven-proof dishes. Top this with your cooked chicken breasts, a ladle of marinara, and the mozzarella.
Your mozzarella can be semi-skim shreds, or as I prefer, fresh sliced mozzarella. Put the dish in the oven under the broiler and broil until the cheese is melty. About 2 -3 minutes…keep an eye so it doesn’t burn.
Carefully remove the plates from the oven, they will be HOT! Garnish with fresh chopped basil or parsley and serve.
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