jar (24 ounces) Prego® Marinara Italian Sauce, 6 Ingredients 4 boneless skinless chicken breast halves (4 ounces each) 2 cups sliced fresh mushrooms 3 garlic cloves, minced 1 teaspoon dried basil 1/2 teaspoon Italian seasoning 1 jar (26 ounces) meatless spaghetti sauce 1/2 cup dry red wine or chicken broth Hot cooked angel hair pasta or … Place … I used a can of diced Italian stewed tomatoes and a packet of spaghetti sauce mix in place of the can of spaghetti sauce. pounds skinless, boneless chicken breast halves, cut into strips, 1 tablespoons grated Parmesan cheese. And watch videos demonstrating recipe prep and cooking techniques. Served with salad and it's one recipe I will make again. 11 Slow Cooker Macaroni and Cheese Recipes, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 4 boneless skinless chicken breast halves (4 ounces each), 1 jar (26 ounces) meatless spaghetti sauce. I fixed this for dinner last night but I did make a couple of changes. Heat the oil in a 10-inch skillet over medium-high heat. https://www.spiceitupp.com/recipe/chicken-in-marinara-sauce Stir the sauce in the skillet and heat to a boil. I used olive oil instead of nonstick spray. That means success!yay! Serve with pasta. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. You also want to check the chicken (sacrifice one chicken breast by cutting into the thickest part to test) and removing it as soon as it cooks through, as any overcooking will toughen chicken breast. A friend gave me this skillet recipe several years ago. Cook for 10 minutes or until the chicken is cooked through. Get Chicken Parmesan with My Mother's Marinara Sauce and Bucatini Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I have made this one for years - it's healthy and delicious, and one of those recipes that comes together quickly when you have a hungry toddler! I also use olive oil instead of nonstick spray, as another reviewer mentioned. I served it over a bed of angel hair spaghetti with salad and garlic bread and a bottle of Chianti. My family was happy and cleaned their plates! Thirty minutes and five ingredients are all you need to get this delicious dish on the table with sautéed chicken, Italian sauce and pasta. Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. Add the chicken in 2 batches and cook until it’s well browned, stirring often. Add chicken; cover and simmer for 10 minutes or until heated through. Then I removed the chicken and set it aside.. To assemble the Chicken Marinara Bake, add a scant amount of marinara to the bottom of the casserole dish and top with the chicken. I cooked my sauce for about 20 minutes and then returned the chicken to finish cooking in the sauce and let it cook until the sauce was of desired consistency and chicken was cooked through but not overcooked. 1 1/2 Dip chicken breasts in the egg mixture. Our Favorite Videos Get Recipe » Tastes great served with pasta for a chicken m… For screen reader problems with this website, please call 1-844-995-5545. THIS IS A GREAT RECIPE!! I served both ways together make a yummy Unique Italian dish!! Stir in spaghetti sauce and wine. https://www.platefullofgrace.com/baked-chicken-with-marinara Or, substitute boneless skinless chicken thighs, as these are more forgiving in terms of overcooking. Used chicken breasts that were pounded to a consistent thickness instead of cutlets, used 1 tsp Italian seasoning instead of dried oregano and fresh basil, used a lot more garlic: 4 cloves of garlic (minced) and 1 tsp of jarred roasted garlic, used Green Mill marinara sauce, and added some Montreal Chicken seasoning to the chicken … The trick to having tender chicken is to pound the breasts lightly with the flat side of a meat mallet, in a ziploc bag or between a couple sheets of plastic wrap, before cooking to tenderize. Reduce the heat to low. Used burgundy and a bit of chicken broth; I suggest putting this on low simmer as the chicken came out a bit tough. This baked chicken marinara dish is my mother’s version of chicken parmesan, in that chicken pieces, are breaded, fried, smothered with sauce, topped with Mozzarella, and baked. Even though I preferred boneless chicken thighs this was still a very good recipe. 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips https://www.recipessimple.com/chicken-parmesan-marinara-bake Taste of Home is America's #1 cooking magazine. Bake your Chicken Marinara at 350° for 25-27 minutes. Yum...I left out the mushrooms-family dislikes them. I made this in 2 skillets and in one I used the pasta and the other I added cheese and put the chicken in marinara sauce topped with mozzarella cheese in a tortilla! ounces (about 3 cups) gemelli (twin twist tube) pasta or rotini pasta, cooked and drained, 2 https://www.allrecipes.com/recipe/219164/the-best-parmesan-chicken-bake Rather than pounding thin chicken breasts though, my mother uses more flavorful boneless skinless chicken thighs. Serve over the pasta and sprinkle with the cheese. marinara sauce, Italian seasoning, shredded mozzarella cheese, grated Parmesan cheese, Panko crumbs, dried parsley, and butter —Kathleen Williams, St Albans, West Virginia, Chicken Marinara Recipe photo by Taste of Home. Coat chicken breasts on all sides with bread crumbs. After I sauteed the mushrooms, I braised the chicken in the olive oil. My family loved it and I will make this recipe again. Add generous spoonfuls of marinara over the seared chicken breasts and finish with mozzarella cheese. In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. She adds plenty of fresh basil to the marinara tomato sauce. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta.