1. DIRECTIONS FOR MARINARA SAUCE: 2. Empty crushed tomatoes, tomato paste and olive oil into pot. 3. Slice the cloves of garlic crosswise into halves or thirds and dump them into pot. 4. Slice shallot and dump into pot. 5. Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon. 6. Do not strain, as the pulp adds to make this a thick and wonderful sauce. 7. Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout. 8. Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. If the sauce is too thick for your liking, you can thin it by adding a little red wine or water. 9. Remove from heat and give it one last stir. 10. DIRECTIONS FOR CHICKEN: 11. Preheat oven to 350 degrees F. 12. Follow instructions on the box of Shake and Bake to thoroughly coat the chicken breasts. 13. In a large skillet, heat the olive oil over medium heat. Brown the chicken in oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. 14. In a separate saucepot, simmer the Marinara Sauce until hot, unless it is still hot. 15. Pour about 2 cups of sauce in the bottom of a baking dish. Place the browned chicken breasts on top of the sauce and cover with the remaining 2 cups of sauce. 16. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling. 17. Serve hot and sprinkle with parsley if desired. ---------------------------------------------------------------------------
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