Main Street Cook

Red Pepper Chicken Marinara

4 boneless skinless chicken breasts
1 jar spaghetti sauce
1 red pepper diced
2 tablespoons crushed red pepper
1/2 onion diced
2 tablespoon dry Italian dressing mix
2 tomatoes diced
Mozzarella cheese to garnish


Combine ingredients and put in crock pot on low for 6 hours or until 170 degrees internal temperature.

Ingrediants:
3 Chicken breasts (sliced length wise or pounded evenly)
3 eggs
1 1/2 cup flour
2 table spoons Dry Italian Dressing mix (Italian Dressing Mix found on this site is easy but we omit salt)
2 1/2 tablespoons butter
1 1/4 cup white wine
1/4 cup water
1 can cream of mushroom soup (undiluted)
Optional: 1/2 onion
1 cup mushrooms
3 cloves Fresh minced Garlic
Garnish with parsley

Directions:
Beat eggs smooth. In plastic bag combine flour and dry Italian dressing mix. Dip the chicken in egg and place in bag then shake chicken in bag.
In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides. Add white wine, water and Cream mushroom soup(soup, water and wine can be mixed together prior in bowl if preferred). Add Optional ingredient and turn heat down to just simmer till no long pink internally or temperature is 170 using meat thermometer

Ingredients

* 1 tablespoon garlic salt
* 1 tablespoon onion powder
* 1 tablespoon white sugar
* 2 tablespoons dried oregano
* 1 teaspoon ground black pepper
* 1/4 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 tablespoon dried parsley
* 1/4 teaspoon celery salt
* 1/2 tablespoon salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.