Serves 2
3 tablespoons butter
2 boneless, skinless chicken
breasts
2 tablespoons Dijon mustard
1/2 cup Italian breadcrumbs
1 cup
Marinara sauce
1/2 cup mozzarella cheese
Preheat the oven to 375°F.
Put three tablespoons of butter in a square glass baking dish and place the
dish in the oven to melt the butter.
Place a chicken breast in a large
freezer bag and pound it out until it becomes flatter and the thickness is a bit
more even. Repeat for the second chicken breast.
Pour the breadcrumbs on
a plate. In a separate bowl, coat the chicken in Dijon mustard. Then dip each
piece of chicken in the breadcrumbs, so that both sides are coated with
crumbs.
Remove the baking dish with the melted butter from the oven and
place the chicken in the dish. Return the dish to the oven and cook the chicken
for 15 minutes. Flip the chicken over and cook for another 15 minutes. Then
pour the Marinara sauce onto the chicken (I like to let it run off of the sides
a little bit). And sprinkle the cheese on top of the chicken. Return to the
oven and continue to cook until the cheese melts. You can broil it a little bit
if you would like.
Serve with spaghettini or angel hair pasta, extra
sauce, and some vegetables. (The picture above is roasted asparagus with olive
oil, balsamic, salt, and pepper.) Also note, I usually eat half of my chicken
and save the other half for lunch. And this recipe can very, very easily be
adapted to feed more people - just add more chicken and bump up the quantities
of everything else
