Ziti, braciole, eggplant parm, and an endless variety of pasta dishes were featured in the kitchen or at the family table - usually accompanied by Sunday gravy.
For the longest time I never understood why anyone would want to dump gravy all over pasta dishes - not knowing gravy is another word for tomato sauce.
But when I discovered the truth, I began calling red sauce Sunday gravy - because I'm unusual that way.
And quirky ;)
So, with last night being, Sunday, I decided to put together a dish that would feature a Sunday kind of sauce - and this is what I came up with.
It was flavourful, light, and filled with nutrients. Best of all, the simple sauce is also really good on a side of pasta. Sprinkle a little parm and you've got a Sunday dinner Carmella would surely approve of!
I hope you enjoy...
Crunchy Italian Chicken with Tomato and Red Pepper Gravy
For printable recipe click here
- 4 boneless skinless chicken breasts
- juice of half a lemon
- 1 Tbsp extra virgin olive oil
- 1/4 cup chicken broth
- 1 cup panko breadcrumbs seasoned with 1/2 tsp dried parsley, oregano, basil, thyme, pepper, and 1 tsp garlic
- 1/4 cup shredded asiago cheese
- 1 tsp extra virgin olive oil
- 1/2 diced onion
- 2 diced ripe tomatoes
- 1/2 diced red pepper
- 1 clove minced garlic
- 1/4 cup chicken stock
- 1 Tbsp balsamic vinegar
- Mix the lemon juice, olive oil, and chicken stock together until it makes an emulsified marinade
- Marinate the chicken 30-60 minutes or longer.
- Mix the panko breadcrumbs with the dried herbs and asiago cheese and put in a shallow dish or pie plate
- Remove chicken from marinade and coat well with panko.
- Transfer to a cooking sheet sprayed with cooking spray.
- Bake in a 350 oven for 45-60 minutes
- Saute the onions in olive oil until just beginning to turn translucent.
- Add the tomatoes and red pepper and continue to saute over medium heat until red pepper is soft.
- Add chicken stock, balsamic vinegar, and garlic and continue to saute for another minute or two to let the stock and vinegar reduce a bit.
- Cool slightly and puree in a blender.