Skinny Chicken Marinara


skinny chicken marinara italian dinner baked

Chicken Marinara is a dish you can find on almost every Italian restaurant's menu- the crispy crunch of the crust and the oooey gooey sauce slash cheese combo makes this one an easy fave. Most restaurant versions, though, are coated in a thick layer of breadcrumbs then topped with a big glob of cheese- not the best for any New Year's resolutions that may be lingering this Jan. My version is made lighter by using Panko (Japanese breadcrumbs), way less cheese and a jazzed-up marinara that no one will know was mostly store bought. Fool them with flava!

Skinny Chicken Marinara

Prep Time:  | Cook Time:  | Serves 2

Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 cup flour 
  • 1 egg
  • 1 cup Panko (Japanese style) breadcrumbs
  • 1/4 cup (or less) Parmesan 
  • 2 tbs. olive oil
  • salt and pepper
marinara sauce
  • 1 tbs. olive oil
  • 1 jar store-bought marinara sauce, any variety (I like Classico or Barilla)
  • 1 white onion, diced
  • 2-3 cloves garlic, minced
  • salt and pepp
The Steps
  1. Trim chicken: Preheat oven to 350 degrees. Place your chicken breasts on a cutting board and remove any extra white fat that's dangling. You can also trim off any rib meat if necessary. 

  2. Pound chicken: Take a sheet of parchment paper and place it over the breasts. Using your fist (you can use the side of a can if you're feeling a bit weakish), firmly pound the chicken on the thicker parts of the cut to create a thinner, even breast. 

  3. Dredge chicken: Now it is time to set up your flour/egg/Panko dip baths! Take one breast at a time and place into the flour, then then the egg, then the Panko. Make sure each dip sticks to the chicken as best as it can.

  4. Brown chicken: In a skillet (I used a deeper dutch oven so any splatters would be farther away from me), heat 2 tbs. of olive oil. Place the fully coated chicken breasts into the oil once its warm (not smoking!) and cook for about 4 minutes per side or until each side is golden brown. Remove from pan and place on baking sheet. Some pieces of breading might fall off but never fear, they'll be smothered in sauce.

  5. Make sauce: In the same pan, remove any very burnt pieces remaining in the pan with a paper towel (be sups careful to not touch the bottom with your fingers...). Add in the remaining olive oil and when warm, add your diced onion. Add some salt and pepp & cook for about 10 minutes stirring occasionally, and then add your garlic.Toss in your jar of marinara sauce and simmer on low for about 20 minutes. Add some more salt and pepper as you wish, but you knew that already ya seasoned vet!

  6. Top + bake chicken: Take your marinara and spoon some over top each of the browned chicken breasts. Sprinkle some Parmesan on top and place in oven to finish cooking for 8-10 mins. 

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!

xoxo
Cay

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