Chicken Marinara (photo)

Chicken Marinara

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  • Prep: 5 minutes
  • Cook: 35 minutes
  • Yield: Makes 6 servings.

Ingredients

  • 8 Tbsp 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

Method

1 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.

2 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.

3 Preheat oven to 350°. 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 an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes, or microwave on high heat for 10-20 seconds, just until the cheese has melted.