Chicken Teresa

Chicken Teresa

Made  times
TLW 35

"This side-step of traditional Chicken Parmesan avoids starchy breading and has a sauce full of flavor. I would eat this anytime, over traditional chicken parm."
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60 m 4 servings
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Original recipe yields 4 servings



  • Prep

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  1. Preheat oven to 400 F.
  2. Place breasts in a flat bowl or gallon zipper bag with the vinaigrette. Allow to marinate, covered or zipped, 30 minutes in the refrigerator.
  3. Spray baking dish with pan spray, set aside.
  4. Remove breasts from marinade. Reserve marinade.
  5. In a flat dish or plate, add Parmesan and roll each breast in parmesan until coated on all sides. Lay coated chicken in prepared baking dish.
  6. Bake for 20-30 minutes or until internal temperature is 165 F and juices run clear. The cheese should be browned on the tops of the breasts.
  7. While the chicken bakes, heat the oil in a 10-inch skillet over medium-high heat. Add garlic and onion, and saute until onion becomes translucent.
  8. Add the reserved marinade to the pan with the garlic and onions. Cook over medium heat until the mixture has reduced to half or less.
  9. Add pasta sauce to the pan and continue to cook and stir occasionally until the sauce is reduced and thickened.
  10. To serve, remove the beasts from the oven and allow to rest about 10 minutes.
  11. Plate a bed of angel hair pasta, top with about 1/2 cup of the reduced sauce.
  12. Slice the rested breasts and layer over the sauced pasta.
  13. Dollop a little sauce on top.