I decided to make a chicken dish for dinner tonight, I had to come up with a last-minute dish and I was hoping that this would be worth it. IT WAS DEFINITELY WORTH IT! I love Arrabbiata sauce and we love chicken breasts, we were just getting tired of the same ole, same ole and wanted something different but without help from the internet. This is what I came up with and I hope to get some great feedback! The sauce has great spice and love it with the sautéed mushrooms and garlic! Enjoy!
Makes: 4 servings
Here’s what you’ll need:
1 Tbsp olive oil (sauteing)
2 1/2 pounds boneless, skinless chicken breasts
2 large eggs
8 oz sliced fresh mushrooms
2 cloves garlic, minced
1 (24 oz.) jar Arrabbiata sauce
3/4 cup plain breadcrumbs
1/2 cup grated parmesan cheese
salt and pepper (to taste)
Pre heat oven to 350 degrees. Clean mushrooms and set aside. In a shallow dish, pour breadcrumbs and parmesan cheese, mix well…
In a shallow bowl, beat eggs lightly. Dip chicken breasts in egg….
Then place chicken in the breadcrumb/parmesan mixture making sure chicken is completely coated….
Sprinkle with a little salt and pepper. Bake for 30-40 minutes (until internal temperature reaches 165 degrees) on a greased baking sheet. Meanwhile, in a large skillet, add olive oil and saute mushrooms over medium heat until tender, approximately 10-12 minutes…
Add minced garlic to mushrooms during the last 3-4 minutes….
Add Arrabbiata sauce, reduce heat to low, stir, cover and let simmer until chicken is done….
Remember: internal temp of chicken should read 165 degrees!
Spoon sauce over chicken….garnish with a little fresh basil or parsley!