"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Marinara Recipe

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This recipe for Chicken Marinara, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina DeMars
Added: Sunday, November 9, 2008


8 Tabs olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
3/4 cup grated mozzarella cheese

Heat 4 tablespoons olive oil in heavy large saucepan over medium heat. Add garlic and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.

Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.

Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Place chicken pieces on a microwave-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Microwave on high heat for 10-20 seconds, just until the cheese has melted




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