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Chicken Parmagiana Kalamata Olive Sauce




Source of Recipe


Published: May 3, 2006 in the Baton Rouge Advocate. Recipe from Lindsay Olives.


List of Ingredients




4 skinless, boneless chicken breast halves
3 Tblsp. Flour
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes or freshly ground black pepper
2 Tblsp. olive oil
2 cloves garlic, minced
3/4 cup marinara or spaghetti sauce
1/2 cup Kalamata pitted olives, halved
1 Tblsp. chopped fresh basil (or 1 tsp. dried)
1/2 cup shredded mozzarella or smoked mozzarella cheese
2 Tblsp. freshly grated Parmesan cheese


Recipe



Pound chicken to 1/2-inch thickness. Combine flour, salt and pepper flakes in a plastic bag or paper bag. Shake one piece of chicken at a time in flour mixture to coat lightly.

Heat oil in a large skillet over medium heat until hot. Add chicken and garlic; cook for 3 minutes per side. Combine marinara sauce, olives and basil; pour over chicken. Cook 2 minutes.

Sprinkle both cheeses over chicken and continue cooking 3 minutes or until cheese is melted and chicken is cooked through.

Garnish with additional chopped basil, if desired. Serves 4.