Thursday, September 27, 2012

Crisp Chicken Marinara

D made this.  He said it wasn't worth the effort.  It was good mind you.  But it tasted like chicken in bread crumbs with jarred sauce over top it ontop of Orzo.  Something that should take about 15 minutes to make.  I didn't even realize the sauce had carrots and onions in it.  It was just kind of eh to me.  The orzo in the recipe served as the side.

Crisp Chicken Marinara

Yield: Serves 4
Hands-on: 26 Minutes
Total: 37 Minutes

Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl
2 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 carrot, diced
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups lower-sodium marinara sauce (such as Amy's)
1/3 cup pitted, coarsely chopped oil-cured olives
5 tablespoons water, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg, lightly beaten
2 ounces Parmesan cheese, divided
1/2 cup panko (Japanese breadcrumbs)
2 cups hot cooked orzo pasta
2 tablespoons chopped fresh flat-leaf parsley

1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl. Add onion and carrot; sauté 3 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add wine; cook 2 minutes. Stir in marinara sauce, olives, and 1/4 cup water. Reduce heat to medium, and simmer for 10 minutes, stirring occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove the chicken from pan.

2. Preheat broiler to high.

3. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.

4. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl. Place chicken in pan; sauté for 2 minutes or until lightly browned. Turn chicken over. Place skillet in oven, and broil chicken for 3 minutes or until golden and done. Arrange 1/2 cup orzo in each of 4 shallow bowls; top with 1/2 cup sauce and 1 chicken breast half. Garnish with parsley; shave remaining 1 ounce cheese over top.

Nutritional Information
Calories: 516; Fat: 19.2g; Saturated fat: 4.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 1.9g; Protein: 45g; Carbohydrate: 36.9g; Fiber: 3g; Cholesterol: 117mg; Iron: 3.4mg; Sodium: 611mg; Calcium: 218mg

Cooking Light OCTOBER 2012

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