Chicken with Pasta & Marinara Sauce
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
4 boneless, skinless chicken breasts, cut in half1 cup flour 1 cup Italian bread crumbs2 eggs1/2 c milk2 - 8 oz cans tomato sauce1 - 14.5 oz can diced or crushed tomatoes1 green, red or yellow pepper chopped1 large yellow onion chopped1 heaping tsp minced garlic4 oz red winesalt, pepper, dried basil, italian seasonings to taste1 lb package whole wheat linguine noodles8 Tbsp capers32 green olives - regular size (sliced)
Preheat oven to 350.
Make an egg wash by beating egg & milk together, place in large flat soup bowl. Place flour on a large paper plate, add salt & pepper to plate & combine them with a fork. Place bread crumbs on another large paper plate.
CHICKEN:
On a chopping board take a piece of plastic wrap & place a 1/2 of one chicken breast on it & fold the plastic wrap over it. Using a hammer, smash the breast until it is evenly smashed thin. It will be double in size. Coat the breast in wheat flour, then in the milk wash (made by combining eggs & milk & beating), then coat with the bread crumbs. Place on a foil lined & oil sprayed cookie sheet. Continue with the other 7 breast halves. Place in preheated oven & set timer for 10 minutes. After 10 minutes, take out & turn the pan end to end & return & bake another 10 minutes until evenly browned.
MARINARA SAUCE:
Meanwhile, saute your onion, green pepper, & garlic in a bit of olive oil in a dutch oven. When vegetables are tender, add tomatoes, & tomato sauce, rinsing the cans with a bit of water to get out all the product. Add red wine, spices & continue to cook on medium heat until boiling. Then turn down heat to simmer & thicken. Adjust spices to your taste.
PASTA:
Cook pasta according to package instructions.
ASSEMBLY:
Place 1 cup pasta on plate, top with one chicken breast half, then marinara sauce. Garnish each serving with about a tablespoon of capers & 4 sliced green olives.
ENJOY!
Make an egg wash by beating egg & milk together, place in large flat soup bowl. Place flour on a large paper plate, add salt & pepper to plate & combine them with a fork. Place bread crumbs on another large paper plate.
CHICKEN:
On a chopping board take a piece of plastic wrap & place a 1/2 of one chicken breast on it & fold the plastic wrap over it. Using a hammer, smash the breast until it is evenly smashed thin. It will be double in size. Coat the breast in wheat flour, then in the milk wash (made by combining eggs & milk & beating), then coat with the bread crumbs. Place on a foil lined & oil sprayed cookie sheet. Continue with the other 7 breast halves. Place in preheated oven & set timer for 10 minutes. After 10 minutes, take out & turn the pan end to end & return & bake another 10 minutes until evenly browned.
MARINARA SAUCE:
Meanwhile, saute your onion, green pepper, & garlic in a bit of olive oil in a dutch oven. When vegetables are tender, add tomatoes, & tomato sauce, rinsing the cans with a bit of water to get out all the product. Add red wine, spices & continue to cook on medium heat until boiling. Then turn down heat to simmer & thicken. Adjust spices to your taste.
PASTA:
Cook pasta according to package instructions.
ASSEMBLY:
Place 1 cup pasta on plate, top with one chicken breast half, then marinara sauce. Garnish each serving with about a tablespoon of capers & 4 sliced green olives.
ENJOY!
Nutritional Info Amount Per Serving
- Calories: 530.1
- Total Fat: 8.3 g
- Cholesterol: 120.0 mg
- Sodium: 938.7 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 4.9 g
- Protein: 40.5 g
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