Chicken Marinara

Published on October 8, 2007 By MasonM In Home & Family

I'm trying something a little different for tonight's dinner. I picked up some chicken breast tenderloins at the grocery the other day and until now hadn't quite decided how I was going to prepare them.

I had a jar of Classico marinara sauce in the cabinet which I hadn't used. I usually like to make my own sauce but figured it might come in handy in a pinch. I decided to put the chicken in a roasting pan, cover it with the marinara sauce and toss this mess into the oven to see what happens. I figure it can't be all that bad.

I 'll bake this for about an hour at 350 degrees to make sure the chicken is completely done and serve it over spaghetti along with a nice spinach salad with Raspberry Vinaigrette dressing.

It's a bit of an experiment that may or may not turn out well.

Comments

Jythier

on Oct 08, 2007

Might be too long. I think the chick-parm recipe I had called for 30 minutes total in the over, but it may have been a higher temperature? Or a different pan? Other than your not adding cheese, it appears to be reasonably close to that recipe. I'm sure it'll turn out great - my first shot at Chick parm used store brand sauce, and Classico is probably better... Good luck, though, and hey, mozzarella never hurt anyone! Yes, that's right, I'm lobbying you to make MY favorite meal. I have no clue why. >< I should make my own chicken parm... Now I'm hungry and I'm pretty sure that's not on the menu tonight, doh!

Let me know how it turns out.

I don't know anything about cooking, except it's all edible to me regardless.

MasonM

on Oct 08, 2007

Thanks, I do tend to cook chicken longer than is probably necessary.

terpfan1980

on Oct 08, 2007

I loves me some Chicken Parm, but I too cook the stuff for a good long while. I want to know it's done before I consume it.

If I'm going with unbreaded chicken, than I'd prefer a cheesey rice mixture with some skinless chicken portions, or some grilled (George Foreman grill works great for it) Lemon Pepper rubbed chicken.

KFC Kickin For Christ

on Oct 08, 2007

Sounds good Mason. A good easy meal in a pinch.

Another idea I like to do is to take grated Parm Cheese and Italian breadcrumbs and mix together. I just throw a half cup of each onto wax paper. Then I take the chicken breast and roll in this mixture after I rinse the chicken first. I bake for about 30 minutes or so depending on thickness and it never seems to dry out. It's always a hit and throwing a potato in the oven along with this makes for an easy quick meal.

MasonM

on Oct 08, 2007

I loves me some Chicken Parm, but I too cook the stuff for a good long while. I want to know it's done before I consume it.

If I'm going with unbreaded chicken, than I'd prefer a cheesey rice mixture with some skinless chicken portions, or some grilled (George Foreman grill works great for it) Lemon Pepper rubbed chicken.

Yeah I like my chicken well done. A good cheesy rice and chicken dish is good stuff too.

MasonM

on Oct 08, 2007

Thanks

RoyLevosh

on Oct 08, 2007

Chicken ain't nothin' but a bird...

WWW Link

MasonM

on Oct 08, 2007

Chicken ain't nothin' but a bird...

WWW Link

foreverserenity

on Oct 09, 2007

Reply By: RoyLevoshPosted: Monday, October 08, 2007Chicken ain't nothin' but a bird...

That was absolutely hysterical and so wacky I loved it!

Trudygolightly

on Oct 09, 2007

Chicken ain't nothin' but a bird...

WWW Link

LOL....gosh I love that kind of music!

Jythier

on Oct 10, 2007

Now I want chicken scampi.

MasonM

on Oct 10, 2007

A super-fast chicken dish I like to make is chicken scampi.

Chop some skinless/boneless breast meat into chunks and brown well in plenty of butter. (Or you can tear the meat off a rotisserie chicken.)

Add some dry white wine (about a cup) and lemon juice to deglaze the pan, and then add a heaping tablespoon of prepared chopped garlic and a couple of green onions, sliced. Salt and pepper to taste. Reduce heat and simmer til chicken is cooked through and the alcohol cooks off the wine, 5 minutes or so.

Serve over spaghetti (or spaghetti squash!) and top with parmesan.

Mange, mange!

Sounds great.

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