Chicken Marinara For Two Food

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.

30-MINUTE CHICKEN MARINARA SAUCE

Steps:

• Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick, then cut again the other way to make more bit size pieces
• Shred onion with the large side of a shredder. You can also chop the onion instead-but simmer a bit longer.
• In a large skillet add a tablespoon of butter or olive oil over medium-high heat. Saute the chicken for about 5 minutes, add the onion and cook until clearing of the onion-about 10-12 minutes total. Add the garlic the last few minutes of cooking.
• Add all other spices and tomatoes. Simmer for at least 15 minutes-cook pasta during the simmering time.
• Serve over cooked pasta or in other dishes.

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

CHICKEN MARINARA FOR TWO

Steps:

• In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat. , In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken. , Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear.

FLAVORFUL CHICKEN MARINARA FOR TWO

Steps:

• Cut a pocket in each chicken breast half, leaving meat attached on one side. In a small bowl, beat cream cheese and 2 teaspoons soup mix until blended. Stuff into chicken pockets; secure with toothpicks. Place in an 8-in. square baking dish coated with cooking spray. Combine the water, oil and remaining soup mix; pour over chicken., Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Cook pasta according to package directions; drain. Divide pasta between two small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.

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.

MARINARA POACHED CHICKEN FROM FROZEN

Steps:

• Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
• Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
• To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.

MARINARA FOR TWO

Steps:

• Heat a medium saucepan.
• Swirl in the olive oil; add the onion, mushrooms and zucchini.
• Sauté until translucent, about 3 minutes.
• Add the garlic and sauté until just fragrant, 30 seconds more.
• Stir in the tomatoes, salt, basil and pepper; bring to a boil.
• Reduce the heat to low and simmer until thickened, at least 20 minutes and up to 1 hour.

CHICKEN MARINARA

Steps:

• 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.
• 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, patting to adhere.
• Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon 1/4 cup sauce over each chicken breast. Sprinkle with mozzarella cheese. Reduce heat to medium. Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes. Rewarm remaining sauce; serve alongside chicken.

ITALIAN CHICKEN BREAST WITH MARINARA SAUCE

Steps:

• CHICKEN BREASTS:.
• In a medium bowl, combine mozzarella cheese, 2 cups of the flour, parsley flakes, Parmesan cheese, and dressing mix.
• Whisk together milk and eggs in a shallow bowl until well blended.
• Place remaining cup of flour in another shallow bowl.
• Coat the chicken with flour and shake off the excess.
• Dip the chicken into the egg mixture and then into the cheese mixture.
• Coat the chicken evenly with the cheese mixture and press it into the chicken.
• Heat about 1/8 inch vegetable oil in a large skillet over medium heat.
• Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• MARINARA SAUCE:.
• Heat oil in a large saucepan or a dutch oven over medium heat.
• Add chopped onion, garlic& bell pepper and saute' for 3 minutes stirring constantly to prevent it from burning.
• Add tomatoes, tomato sauce, rosemary, oregano, salt and pepper.
• Bring to a boil.
• Reduce the heat and simmer for 1 hour.
• To serve, put cooked pasta in a large pasta bowl or platter.
• Pour some of the marinara sauce over the top.
• Lay the chicken breasts on top and pour the remainder of the marinara sauce over all.