Saturday, August 8, 2009

Chicken With Spicy Marinara

Part II from the "Cleaning out the cupboards so we can move to Italy" series

Honestly, I didn't have high expectations for this one, so I was surprised when I actually tasted it and thought "Hey, I'd eat this again". As a side note, does anyone know if Rice Krispies go bad? Maybe that was what made it good. If this doesn't turn out tasty for you on first attempt, try aging your Rice Krispies for at least 18 months. I did.

  • 1 c. marinara sauce
  • 2 T. Tabasco
  • 2 cloves garlic, minced
  • Few leaves basil, torn
  • 1 c. Rice Krispies (see above), crushed
  • 1/3 c. flour
  • 1 t. cayenne powder
  • 1/2 t. black pepper
  • 1 t. garlic powder
  • 1 t. red pepper flakes
  • 2 chicken breasts, split in half width-wise
  • Cheddar cheese, sliced

  1. In a small pot on low heat, combine the first four ingredients, mix well and let simmer
  2. Combine the Rice Krispies, flour, cayenne, black pepper, garlic powder and red pepper flakes in a mixing bowl
  3. Dredge the chicken pieces through the mix, coating both sides
  4. Add some extra virgin olive oil to a large pan on medium-high heat
  5. Place the four chicken pieces in the hot pan and sear both sides (do not cook through at this point!)
  6. Dredge the partially cooked chicken through the dry mixture again and place back in the pan and cook through
  7. If the marinara has achieved the desired spiciness, remove from heat
  8. Arrange the chicken on a serving dish
  9. Cover each piece of chicken with a thin slice of cheddar
  10. Cover the cheddar with a generous spoonful of the marinara
  11. Allow the chicken and marinara to melt the cheddar before serving

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