Tuesday, December 29, 2009

Pan Roasted Chicken Breast with Rosemary Marinara

So, thanks to a bought of major pharyngitis which managed to have me both afraid to swallow and afraid to be more than 10ft from a bathroom for almost two weeks, I have dropped about 5 to 7 pounds. If there is any side benefit to a stomach and throat bug it is an involuntary yet appreciated Mary Kate moment.

But you all know that I love food, so not being able to enjoy my food and having no appetite are also cruel and unusual punishment where I am concerned.

So in my quest to keep off the weight I lost, yet wanting to eat something healthy and delicious, and I am desperately trying to teach myself portion control while also continuing to cook efficiently by making sure I cook enough food at one go for at least two meals.

I also had several odds and ends in the kitchen that I wanted to finish up. There was a bottle of red wine that was 2/3rds empty, two frozen chicken breasts in the freezer that were in danger of some serious freezer burn, and a bunch of fresh rosemary that I purchased yesterday for use in my dinner. All of these things combined with some delicious crushed tomatoes is how I came up with this week's recipe.

Pan Roasted Chicken Breast with Rosemary Marinara

2 boneless and skinless chicken breasts cut in half
1 large can of crushed tomatoes
1/4 cup diced fresh basil
1 large sprig of rosemary cut in half
1/2 package of fresh button mushrooms
1/4 cup diced red onion
1/4 cup red wine
2 cloves fresh garlic or 1 tsp garlic salt
1lb of your favorite pasta
1 tbs olive oil
Crushed Red Pepper

First, in a large frying pan, over high heat, heat your olive oil. Once the oil is hot add the red onions and garlic. Cook the garlic and onions until the garlic and onions soften and the garlic starts to brown, but do not let it brown completely. Next, reduce the heat to medium and add the chicken breasts.

Brown the chicken breasts lightly. Make sure the surfaces of both sides are cooked. This helps to make sure that the chicken locks in some of the flavors and also that it cooks thoroughly. Next, add the red wine. Allow the red wine, chicken, garlic, and onions to simmer for a minute or two.

Next add the crushed tomatoes, basil, rosemary, and mushrooms. You don't have to slice the mushrooms, as they will shrink to edible size through the stewing process. Add a pinch or two of salt. Also add red peppers to your particular spice tolerance and taste. Then stir the sauce to make sure the breasts are thoroughly covered. Reduce the heat to low.

Allow the breasts to simmer in the sauce for 45 minutes, stirring occasionally.

Serve the chicken and sauce over your favorite pasta and enjoy!

This recipe should run you somewhere between $8 and $12, and it will feed four people comfortably.


  1. This sounds delicious. I make a similar chicken dish with cut-up chicken--the "best of fryer" packs (only advantage of that is it's cheaper than boneless.)

  2. Oooh that would drop the price down and up the number of people you can feed with the dish. I just happened to have two breasts leftover in the freezer. I tend to buy those jumbo packs of frozen breasts from Trader Joe's. Thanks for the tip! And thanks for reading.