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Thursday, January 26, 2012

Chicken Parmigiana

2 boneless, Skinless chicken breasts, pounded flat
6 oz whole wheat Penne
1/2 onion, chopped
1 can (28 oz) diced tomatoes
2 cloves garlic, chopped fine
1 whole carrot
1-3 tablespoons olive oil
1/2 cup red wine
1 can 15 oz tomato sauce
2 tablespoons Italian seasoning
1 cup Panko bread crumbs
2 slices mozzarella cheese
salt and pepper to taste

Salt and pepper chicken breast and roll it in the panko bread crumbs.

 Fry Chicken Breasts in  oil in skillet until brown. Remove and keep warm.  Using the same skillet, saute onions until tender, add garlic and saute for 1 minute.  

Pour in tomatoes, tomato sauce and wine.  Add the carrot to neutralize acid. (you can use a handful of baby carrots). Cook until wine is reduced.  The more the sauce is cooked, the better the flavors come together.   

Add 3-4 tablespoons of sauce to a 9 X 9 baking dish, place chicken breasts on sauce. Remove Carrot and dispose.   Spoon additional sauce over chicken saving enough for the penne.  Bake at 350 for 20 minutes.  Place slice of mozzarella cheese on each chicken breast and bake an addition 5 minutes to melt the cheese.  

 While chicken is cooking bring water to boil and cook the penne according to package directions. Drain penne and serve with the remaining sauce, adding shaved Mozzarella cheese on top. 

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