Chicken Parmesan with Clam Marinara Sauce

Here is one of my fav fall dishes that everyone at the dinner table will just love. It is an easy dish and if you catch your chicken breast on sale, it is inexpensive as well.

All you need is some nice chicken breast, whole wheat noodles, fresh Motz, San Marzano tomatoes, olive oil, crushed red pepper, fresh Italian herbs, salt, pepper, Italian bread crumbs and some red wine vinegar.

Start off by making the simple clam marinara sauce. In a bowl empty one can of San Marzano Tomatoes and crush by hand. Add one can of chopped clams with juice. Continue to add fresh herbs, salt, pepper, and crushed red pepper and two tbls spoons of red wine vinegar and garlic to taste. Set aside, DO NOT HEAT YET.

For the chicken, simply clean and fillet in half and season. Lastly, sprinkle Italian breadcrumbs on both sides of the chicken. Do not use an egg and flour wash on the chicken because the breader usually is always to thick for my taste. This is a bit healthier as well and in my opinion taste better.

Cook your pasta and set aside. You will want it al dente, or undercooked by about three minutes.

Pan sear your chicken in olive oil, at this time, put the sauce on low while the chicken is being sautéed. The reason you don’t want to cook the sauce for a long period of time on high heat is because you will cook the sweetness out of the tomatoes.

The rest is rather simple, get a plate you can stick under the broiler. Plate up by placing the cooked chicken on the dish along with some pasta. Cover the chicken with fresh Motz and broil off for a couple of minutes.

Then add you sauce on top of the chicken and past and top with fresh Parmesan and Romano cheese.

This really is a great dish to serve up and a perfect fall complement to your many Rockfish Feast. In other words, it is a good alternate to your everyday Rockfish dinner during Nov. and Dec.

Chow!!

Jim Baugh

JBO TV

PS: In case you are wondering, yes, of course we had chicken wings for appetizers. Lots of wine to!!