Pretty much the only dish that appears on our dinner table more than once is this Chicken Marinara. It is our comfort food. I usually have it with brown rice and a nice lemony arugula salad. Whenever I am fishing for some compliments, I make this, and I get “you are the best chef” or “you are amazing” at least 3 times during dinner. I love it!
- 8 tbsp EVOO (extra-virgin olive oil)
- 4 garlic cloves, chopped
- 3 shallots, peeled, chopped
- 1 28-ounce can crushed tomatoes
- 2 teaspoons dried oregano
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup chopped fresh basil
- 3/4 cup breadcrumbs
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 9 boneless skinless chicken thighs
- 1 8oz ball of fresh mozzarella (not the kind soaked in water)
- Sea salt and black pepper, to taste
- Heat 4 tbsp of olive oil in a large saucepan over medium heat. Add garlic and shallots and cook for 4 minutes. Add tomatoes, oregano, and red pepper. Cook for about 10 minutes. Sauce will thicken slightly.
- Meanwhile, place flour in one shallow dish, eggs in another, and mix bread crumbs and cheese in a third dish.
- Preheat over to 350F.
- Add basil, 1/2 tsp of sea salt, and black pepper to sauce. Pour sauce into a large bowl and set aside. Heat another 4 tbsp of olive oil in pan over medium high heat.
- Coat each chicken piece with flour first, then eggs, and then coat with bread crumb cheese mixture. Add chicken pieces to pan and cook chicken for about 5 minutes per side, until browned cooked. Make sure to check that chicken is cooked before turning off the heat.
- Place chicken in a shallow baking dish. Pour tomato sauce over the chicken pieces. Slice mozzarella ball into thin slices and place them on top of chicken and sauce, so they form a nice cheesy top layer. Bake for 10 minutes. Serve chicken with pasta, rice, or salad, and spoon more sauce over it.