It took me exactly 24 hours after receiving my new Cooking Light magazine to make my first recipe out of the new issue. The pages of my magazine weren't even wrinkled yet. This recipe for Crisp Chicken Marinara was exactly what I had been craving for dinner. I had never cooked chicken marinara like this before and I was surprised how easy it was.
I made some baked zucchini sticks to go along with my chicken marinara. I'll post the recipe for the zucchini sticks on tomorrows blog - you won't want to miss it.
2 1/2 Tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups low sodium marinara
1/3 cup pitted olives, chopped
5 Tablespoons water
4 boneless, skinless chicken breasts
1 egg, beaten
2 ounces Parmesan cheese
1/2 cup panko bread crumbs
Combine remaining 1 Tablespoon water with egg in a shallow dish. Grate 1 ounce of cheese into panko bread crumbs.
Coat chicken in egg mixture and dredge in panko.
The chicken marinara was a big hit. It was pretty much the reverse of most chicken Parmesan recipes. Cooking the chicken in the marinara sauce kept it moist and flavorful. Breading the cooked chicken and then just browning it quickly in the skillet really cut down on the amount of oil that was needed. I was a big fan of the semi-homemade marinara sauce. The salty olives and the red wine added a nice depth of flavor to the sauce. It was delicious.
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