Chicken Marinara for Two Recipe

5 2 3
Chicken Marinara for Two Recipe
Chicken Marinara for Two Recipe photo by Taste of Home
Publisher Photo

Chicken Marinara for Two Recipe

Read Reviews
5 2 3
Publisher Photo
If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 to 1-1/4 pounds meaty bone-in chicken pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese

Directions

In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat.
In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear. Yield: 2 servings.
Originally published as Chicken Marinara in Cooking for One or Two Cookbook 2003, p150

Nutritional Facts

1/2 pound: 420 calories, 20g fat (10g saturated fat), 125mg cholesterol, 1104mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 39g protein.

  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 to 1-1/4 pounds meaty bone-in chicken pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese
  1. In a skillet, saute onion and garlic in oil until crisp tender. Stir in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Place flour in a resealable plastic bag. Add chicken, one piece at a time, and shake to coat.
  3. In a skillet, cook chicken in butter until lightly browned on all sides. Place skin side up in a greased shallow 1-1/2-qt. baking dish. Pour sauce over chicken.
  4. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5-15 minutes longer or until chicken juices run clear. Yield: 2 servings.
Originally published as Chicken Marinara in Cooking for One or Two Cookbook 2003, p150

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Marinara for Two

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
oanhpi User ID: 987324 105735
Reviewed Dec. 11, 2013

"It was very good. I used skinless & boneless chicken drumsticks or thighs (or both of them) & double the tomato sauce so we could have enough sauce for our rice"

MY REVIEW
Pat4boys User ID: 5798478 77189
Reviewed Feb. 12, 2011

"Excellent! Doubled it and baked it for my teenage sons. Even my "picky" eater loved it!!!"

Loading Image