This was another one of those shot in the dark recipes. I used what I had available. I usually make marinara in big batches and freeze it so I have it on hand. This chicken actually came out sooooooo tender just by cooking it in the sauce!! I must say I was pleasantly surprised!!
We really enjoyed this meal....I hope you will too!!
4 lg boneless skinless chicken breasts, sliced in half long ways and pounded thin (so it looks like one becomes two)
4 cups marinara
4 cups fresh spinach
8 slices swiss cheese, or whatever kind you want
salt and pepper to taste
1 lb of cooked pasta of your choice
Once chicken is pounded thin, place your slice of cheese and 1/2 cup spinach. Then roll chicken over to cover spinach and cheese, then fold each side over to close in spinach and cheese. Finally continue rolling chicken the rest of the way. You can insert toothpick to hold together. Continue with remaining chicken breasts. Once you have completed that, heat a large saute pan and add about 2 T of olive oil. Brown chicken breasts on all sides. Once that is done add marinara sauce. While these are cooking you can boil your pasta. The chicken should simmer on medium for about 20 minutes. Serve with sauce over pasta.
This.......well this was just one of those nights. You know the night I'm talking about....where you defrosted chicken thighs.....but really had no plan for them. This was that night!! I looked in the frig and I saw pizza dough and marinara sauce left over from the night before, and half a bag of kale. So....I thought....I'll make bread sticks out of the dough and cook the chicken thighs in the sauce. Then for some greens I will throw in the kale!! And wha la.....a dish is born!!
6 Chicken thighs
3 cups marinara sauce
4 cloves garlic, grated on micro plane
2 cups kale
3 T olive oil
1 med onion diced
In a very large dutch oven heat olive oil. Add chicken thighs and brown on both sides. Add onion and saute while chicken is browning. Add marinara and simmer for about 30 minutes or until chicken is cooked through. At the last 5 minutes add kale and grated garlic. Check for seasoning, but mine needed not salt because of the flavor in the marinara sauce. Serve over pasta and with bread sticks or garlic bread.
