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    You are in: Home / Recipes / Italian Mozzarella Chicken Breast With Marinara Sauce Recipe
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    Italian Mozzarella Chicken Breast With Marinara Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Kittencalskitchen's Note:

    This is a restaurant-quality chicken dish that you can make at home, the mozzarella cheese is mixed right into the breading! You can even completely bread the breasts hours in advance and refrigerate until ready to fry, just make certain to place the uncooked breaded breasts on a large baking/cookie sheet in one layer then cover with plastic warp. Use your own favorite marinara sauce or see Kittencal's Marinara Pasta Sauce (Vegetarian) you can make this sauce up to 3 days in advance! Use a 0.7-ounce package of dry Italian salad dressing for this recipe.

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    Units: US | Metric


    1. 1
      Pound the chicken breasts slightly with a meat mallet.
    2. 2
      In a medium bowl combine the mozzarella cheese with 2 cups plus 2 tablespoons flour, parsley flakes, 1/3 cup Parmesan cheese and dry salad dressing mix; blend well.
    3. 3
      In a shallow bowl whisk milk with eggs until well combined.
    4. 4
      Place the remaining 1 cup flour in another shallow bowl.
    5. 5
      Coat each breast first in flour, shaking off excess, then dip into milk/egg mixture, then roll into cheese mixture coating evenly and pressing into chicken.
    6. 6
      Heat about 1/4-inch of oil in a large skillet over medium heat.
    7. 7
      Add in the chicken breasts and cook for 5 to 6 minutes on each side (or until cooked through.
    8. 8
      Place on a large serving platter; cover loosley with foil.
    9. 9
      Heat marinara sauce in a saucepan, then drizzle the sauce over the breasts, then sprinkle with Parmesan cheese.

    Ratings & Reviews:

    • on March 04, 2008


      This was a real winner!! I modified it slightly to fit our lower-carb lifestyle by omitting the egg, milk, and flour. I wet the chicken, then added all the spices to a ziploc bag, coating all sides. I chose to bake this dish as well, because I was afraid I would lose the coating otherwise. After arranging on a casserole dish, I added the remaining spices to the top of the chicken pieces. (I used chicken strips, because in the past with this kind of dish, I've found the end result to be juicier.) I also found a low sugar marinara sauce that worked just great. Loved the mixture of spices and flavors in this dish!! Thanks for posting!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2007


      I know you get these rave reviews all the time and nothing could be truer. When I see your "Kittencal" on the day's recipes, I am running to the store to buy whatever I need. This is so good, yes, terrific, delicious, fabulous. Could you send me your recipe for Matzo Balls made with seltzer. Thanks for sharing. LORD, you defy all the other chefs out there. Your family must love you to eeeny beany pieces. Lolly

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Mozzarella Chicken Breast With Marinara Sauce

    Serving Size: 1 (290 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 541.1
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 9.7 g
    Cholesterol 170.7 mg
    Sodium 669.0 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 1.5 g
    Sugars 3.6 g
    Protein 46.3 g

    The following items or measurements are not included:

    dried Italian salad dressing mix

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