Looking for a new twist on a classic Italian dish?  A blend of fresh herbs including rosemary, oregano and parsley jazz up this plate.  No breading means low carb and gluten-free.  Instead, aromatic magic intensifies texture and flavor.

Ingredients:

  • 1/2 cup olive oil
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp dried thyme
  • 1/2 bulb garlic, chopped
  • 1 Tbsp chopped onion, dried
  • Sea salt and fresh ground pepper, to taste
  • 3 lbs skinless/boneless chicken breast, butterflied
  • 3 cups Homemade Marinara sauce
  • 1 lb shredded fresh mozzarella
  • 1 cup grated Parmesan/Asiago/Romano Blend

Homemade Marinara:

  • 1/2 cup olive oil
  • 1 large yellow onion, minced
  • 1 bulb garlic, minced
  • 2 stalks celery, minced
  • 2 carrots, minced
  • Sea salt and fresh ground pepper, to taste
  • 1-28 oz can organic crushed tomatoes
  • 1-14.5 oz organic diced tomatoes
  • 1/2 cup dry red wine
  • 1 tsp crushed red pepper flakes
  • 1 Tbsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • Fresh chopped parsley for garnish

Directions:

  1. Prepare herbal olive oil by putting herbs, garlic, dried onion, sea salt and freshly ground pepper into olive oil and let stand for 1-2 hours.
  2. While the olive oil/herb blend is per-fusing prepare the Homemade Marinara sauce.   Heat the olive oil at medium-high and saute onions, garlic, celery, carrots until softened.
  3. Add dry red wine and let cook  2-3 minutes.  Reduce heat to medium and add crushed and diced tomatoes.  Let cook 4-5 minutes.  Add sea salt/fresh ground pepper, herbs and spices and reduce to simmer while preparing remainder of dish.
  4. Pre-heat oven to 500 degrees F.  Liberally brush/spread herbal olive oil over chicken breasts.  Set heat to medium, add olive oil in skillet and saute herbal drenched chicken 3-4 minutes on each side to brown.
  5. Put chicken in baking pan/dish.  Cover with Homemade Marinara sauce.  Top with freshly grated mozzarella, parmesan, asiago, and romano blend.
  6. Roast in oven for 20-30 minutes.
  7. Garnish with fresh parsley and enjoy!