Best Breaded Chicken With Marinara Recipes

CHICKEN PARMESAN RECIPE

Steps:

• Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
• In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
• Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
• Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
• Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

CHICKEN MARINARA

Steps:

• Preheat the oven to 350° and allow to come to temperature. Place a large skillet over medium-high heat. Have ready a 9x13" casserole dish.
• Pat the chicken dry with a paper towel, and drizzle with 1 tablespoon of oil. Sprinkle over 1 tablespoon of seasoning, and rub to adhere.
• Add 2 tablespoons of oil to the heated pan, and allow to come to temperature. Add the chicken and sear for 3- 4 minutes, just until golden-brown. Flip the chicken and sear for 2-3 minutes more. Transfer to a plate and set aside.
• Add the onion and sauté 5-8 minutes, or until softened. Add the garlic and sauté 1 minute more.
• Add the canned tomatoes, sugar, salt, and pepper and stir. If using basil, add it to the pan, stir, and remove from the heat.
• If desired, for a smoother sauce, puree using an immersion blender or a blender with the feed tube removed and a dish towel covering its place.
• Add a thin layer of sauce to the bottom of the casserole dish and add the chicken breasts. Spoon a generous amount of marinara sauce over each chicken breast and divide the Mozzarella cheese amongst the chicken.
• Transfer to the oven and bake for 25-27 minutes, or until the chicken breasts are cooked through. Serve and enjoy.

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.

PANKO CHICKEN WITH FRESH MARINARA

Steps:

• In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture., In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels., Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken.

# 1 BAKED CHICKEN WITH MARINARA SAUCE

Steps:

• Wash chicken well under cold water, pat dry.Combine flour,salt and pepper on a paper bag or plastic bag. Add pieces a few at a time and shake until coated with flour mixture. Place chicken in a shallow baking dish. Dot with butter.
• Bake at 450 for 25 minutes. Remove from oven then pour the marinara sauce over the chicken. Sprinkle with dillweed and cheese. Reduce heat to 350 and bake 25 minutes. Serve hoy or cold.

CHICKEN MARINARA

Steps:

• 1. Oil bottom of casserole dish with olive oil.
• 2. Wash chicken and roll in bread crumbs, place in dish.
• 3. Pour marinara sauce over top of chicken and sprinkle with italian spices. Put cheese over top.
• 4. Cover dish with tinfoil and bake at 400 degrees for 1 hour.