Source: Kim Blanchard
Servings: 6
Prep Time: sauce: one half hour
Prep Time: chicken: one half hour
Cooking time: one hour for each
Total time: two hours
Ingredients:
Sauce:
· One large green pepper- sliced thinly
· One large white or yellow onion- sliced thinly
· Three large diced cloves fresh garlic or two teaspoons mined in jar
· Olive oil
· One 8 oz package mushrooms- sliced
· Small bunch of fresh basil or two Tablespoons dried
· Salt and pepper to taste
· Two cans or jars of your favorite marinara sauce
Chicken:
· Fresh chicken breasts- I allow one breast per person. I thaw frozen chicken and when slightly thawed slice them horizontally in half-to make them thinner
· Milk
· Bread crumbs
· Olive oil for browning
Pasta- cooked
Parmesan cheese grated
Directions:
The day before serving:
Sauce:
Sauté the garlic, green pepper and onion in olive oil until just soft, add the mushrooms and sauté just until beginning to get soft. Add the marinara sauce (I usually use the Hunts four cheese, but last time used one Prego with meat and one Hunts Four Cheese and liked it better), and simmer for about an hour on low heat. Add basil. Add salt and pepper if needed. Can be chilled and served the next day.
Chicken:
Place the sliced chicken breasts in a bowl and moisten with about one cup of milk. Salt each piece lightly on both sides and then dip on both sides in bread crumbs. Brown chicken lightly in olive oil on both sides and place in baking dish.
Add 1/3 cup water to baking dish with chicken and seal tightly with aluminum foil. Bake for about 35 minutes until chicken is cooked through. Serve immediately with your choice of pasta, sauce and cheese.
Numbers: varies
Comments: I prepare the sauce a day before serving, mostly because I usually serve this at a Sunday family dinner and I use Saturday as my prep time, but I think that the flavors are better too. Our kids get to pick the menu for their birthday parties, and this is often their choice.
Servings: 6
Prep Time: sauce: one half hour
Prep Time: chicken: one half hour
Cooking time: one hour for each
Total time: two hours
Ingredients:
Sauce:
· One large green pepper- sliced thinly
· One large white or yellow onion- sliced thinly
· Three large diced cloves fresh garlic or two teaspoons mined in jar
· Olive oil
· One 8 oz package mushrooms- sliced
· Small bunch of fresh basil or two Tablespoons dried
· Salt and pepper to taste
· Two cans or jars of your favorite marinara sauce
Chicken:
· Fresh chicken breasts- I allow one breast per person. I thaw frozen chicken and when slightly thawed slice them horizontally in half-to make them thinner
· Milk
· Bread crumbs
· Olive oil for browning
Pasta- cooked
Parmesan cheese grated
Directions:
The day before serving:
Sauce:
Sauté the garlic, green pepper and onion in olive oil until just soft, add the mushrooms and sauté just until beginning to get soft. Add the marinara sauce (I usually use the Hunts four cheese, but last time used one Prego with meat and one Hunts Four Cheese and liked it better), and simmer for about an hour on low heat. Add basil. Add salt and pepper if needed. Can be chilled and served the next day.
Chicken:
Place the sliced chicken breasts in a bowl and moisten with about one cup of milk. Salt each piece lightly on both sides and then dip on both sides in bread crumbs. Brown chicken lightly in olive oil on both sides and place in baking dish.
Add 1/3 cup water to baking dish with chicken and seal tightly with aluminum foil. Bake for about 35 minutes until chicken is cooked through. Serve immediately with your choice of pasta, sauce and cheese.
Numbers: varies
Comments: I prepare the sauce a day before serving, mostly because I usually serve this at a Sunday family dinner and I use Saturday as my prep time, but I think that the flavors are better too. Our kids get to pick the menu for their birthday parties, and this is often their choice.
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