Chicken Scallopini with Creamy Marinara Sauce
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Author:
Rao’s JH
Ingredients
For Gremolata Crosta
-
1 cup Panko Breadcrumbs
- 1 lemon, zested
- ¼ cup grated Parmigiana Reggiano
- 2 tbsp grated Pecorino Romano
- 1 Garlic cloves, grated
- ½ tbsp Black Pepper
- 2 tbsp chopped Italian Parsley
- 2 tbsp Rao’s Toscano Olive Oil
- 1 pinch Salt
For Chicken Scallopini with Creamy Marinara Sauce
-
2 lbs. Chicken Breast, scallopini
- 2 cups AP Flour for dusting the Chicken
- Salt and Pepper to taste
- Olive Oil or Grapeseed Oil
-
1 cup Gremolata Crosta
- 2 tomatoes, de-seeded and diced
-
1 jar Rao’s Creamy Marinara with Mascarpone
Directions
For Gremolata Crosta
Working in a medium mixing bowl, add the Panko Breadcrumbs.
- Add the remaining ingredients and stir to combine.
- Set aside or place into an airtight container for later use.
For Chicken Scallopini with Creamy Marinara Sauce
First, preheat the oven to 375F degrees.
- Working in a medium saucepan, add the Rao’s Creamy Marinara with Mascarpone and place over medium low heat to warm through. (Be careful to not over reduce or boil the sauce at this stage.)
- Now, lightly season the Chicken with Salt & Black Pepper on both sides.
- Next, season the flour and then lightly dusting the Chicken in the flour. Set aside.
- Working in a large skillet set over medium high heat, add some of the Grapeseed oil to coat the bottom of the skillet and heat the oil until it begins to shimmer.
- Now, working in batches, brown the Chicken on both sides. (You are only browning the Chicken at this stage. It will not be fully cooked.)
- As the Chicken is browned, arrange it into a large baking dish.
- Once all the Chicken is browned, and arranged in the baking dish, spoon the Rao’s Creamy Marinara over the Chicken.
- Next, liberally sprinkle the Gremolata over the Chicken and bake in 375F degrees for 8-10 minutes until the Gremolata has toasted and the Chicken is fully cooked. (Garnish with diced tomatoes.)
- Serve with your favorite Rao’s Pasta or Polenta.
