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
How to Make It
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.
Preheat broiler to high.
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.
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.
This recipe was good in that it wasn't bad, but it definitely wasn't great. The sauce needs a lot more seasoning, as it was pretty bland. Oregano, garlic, onion powder, etc. would punch it up a lot. The orzo was literally just...orzo. Super bland.
What really kills it for me, though, was how unnecessarily time-consuming it was. For future reference: Cut chicken breasts in 1/2 length-wise, then pound them out. Egg and bread them in the panko, then fry on medium heat in olive oil for 3 minutes per side. Pour marinara sauce in and simmer about 10 minutes, then top with mozzarella. Done. Serve with steamed broccoli or green beans.
Chicken marinara is supposed to be a FAST weeknight recipe!
I am a HUGE fan of cooking light recipes for their simplicity and flavor. This was not one of those recipes. The directions seemed awfully confusing (had to keep re-reading) and it seemed like a lot of the steps with the chicken were not worth the time (cooking in sauce, then cooking in saute pan, then broiling). It was just OK. Probably won't make again.
I didn't think it was that good. Cooking the chicken in the marinara added no flavor to the chicken. The crust because of the cheese easily broke off the chicken in chunks and to me it wasn't worth my time. It does have potential but I wont be the one to find it
Not bad...I brined the chicken breasts in salt water before cooking, and I think they would have been bland otherwise. Simmering the breasts in the sauce before coating them probably speeded up the process compared to coating raw chicken, but as I used regular bread crumbs I can't say that it produced a crispier product. I didn't have marinara on hand so I made up a batch of the CL Basic Marinara recipe (10/07), which worked nicely, and we liked the richness and flavor (not to mention mufa's) that the olives added. I reduced the amount of onion and omitted the garlic as the marinara had plenty already, and I used 6 4-oz. breasts instead of 4 6-oz. ones, which would have been too large for one serving (and would have taken longer to cook). Didn't have time to make a green on the side, but will add a salad or some such next time.
This recipe was pretty good and the sauce was delicious. However, the chicken definitely needs a little seasoning as it was a bit bland. I would also add more carrots next time. Overall though, great weeknight recipe!
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