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Chicken Marinara (11/30/2007)

Chicken Marinara
Recipe courtesy of

8 Tbsp Olive Oil
4 garlic cloves, minced
3 shallots, peeled and chopped
1 8 oz. Package fresh sliced mushrooms (optional)
1 28-ounce can crushed tomatoes
2 teaspoons dried oregano
¼ teaspoon dried crushed red pepper
½ cup chopped fresh basil or 1 teaspoon dried basil
¾ cup breadcrumbs
¾ cup fresh grated Parmesan cheese
½ cup all purpose flour
2 large eggs, beaten
9 boneless chicken thighs or 6 boneless skinless chicken breasts
¾ cup grated mozzarella cheese
8 oz. Thin spaghetti (cooked)

Heat 4 tablespoons olive oil in heavy large stock pot over medium heat. Add garlic, mushrooms and shallots and sauté until tender, about 4 minutes. Add tomatoes, oregano, and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season to taste with salt and pepper. Set aside.

Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate bowls. Coat chicken with flour, then eggs, then breadcrumb mixture.

Heat remaining oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side. Add chicken to stock pot . Spoon sauce over each chicken piece. Sprinkle with mozzarella cheese. Reduce heat to medium and cover. Cook until chicken is cooked through and cheese is melted, about 8-10 minutes. Serve over cooked spaghetti along with some garlic bread and side salad.

Makes six servings.

This week's recommended wine from Van's liquor store in East Dubuque is-Carmen Sauvignon blanc, or Alice White Lexia.

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