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!
Crisp Chicken Marinara
Photo: Brian Woodcock; Styling: Mary Clayton Carl
More From Cooking Light
Total: 37 Minutes
Amount per serving
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note