Directions: |
Directions:Marinara Sauce:
Saute 1/2 chopped onion in olive oil over medium heat until tender. Add 1 clove garlic and cook 1 minute. Stir in tomato sauce and tomato puree. Add whole celery stalk, bay leaf, 3 full sprigs parsley and cook for 30 minutes over medium heat. You can add up to 1 cup of water if sauce becomes too thick. Remove celery, bay leaf and parsley and dispose. Cover pan and let marinara sauce sit while you prepare the chicken.
Cut chicken breasts into small pieces approximately 1" by 2". Toss pieces in garlic paste making sure paste is coating all pieces. Saute chicken in skillet with 1 tbsp. olive oil until cooked through. Add 1/2 cup white wine and cook additional 2 minutes. Remove chicken from pan and set aside. You can leave small pieces of chicken left in pan. Add remainder of chopped onion to skillet and saute until tender. Add back chicken and 1/4 cup chopped parsley and cook 1 minute. Take chicken out again leaving small shredded pieces in pan. Add marinara sauce to skillet and bring to a boil, mixing it around to get the flavors from the skillet. Add peas and let boil 3 minutes. You can add a little water if sauce gets too thick.
In separate container, mix cooked rice with marinara sauce and parmesan cheese. Layer dish with 1/2 the rice. Layer shredded chicken and lives. Pour remainder of rice over chicken and garnish with slices of hard boiled eggs, olives, cherry tomatoes and parsley sprigs.
You can serve immediately or refrigerate up to 1 day wand warm in 350º oven. If choosing to make ahead, do not garnish until dish has been warmed. |
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