Frank is particularly fond of any recipe with tomatoes, and usually we’ve found that in restaurants that if you see a menu item that’s “marinara,” whatever-it-is is going to be served with a tomato-based sauce. However, according to the New York Times food writer, Craig Claiborne, marinara really means “marine style” or sailor style and marinara sauces exist without tomatoes. In this recipe, the sauce is tomato based. I’m fond of this recipe because it looks so good. Be sure and notice the illustration.
1 whole roaster
3/4 teaspoon minced fresh basil or 1/2 teaspoon dried
Salt and ground pepper to taste
1-1/2 cups homemade or prepared marinara sauce (available in supermarkets)
1 package (6-ounces) sliced mozzarella cheese
Preheat oven to 3500F. Remove giblets from roaster. Season with basil, salt and pepper. Place bird, breast side up, in roasting pan. Brush marinara sauce over roaster 30 minutes before end of cooking time. Cut mozzarella cheese into long strips 1/2-inch wide and place in lattice pattern over breast during final 10 minutes of cooking.
PHOTO: STUFFED CHICKEN
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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