Bohemian Bold cooking is all about being unique and multipurpose. Making your own fresh marinara is simple and quick. There’s really nothing to it…at least the way I do it. This sauce is exceptionally versatile, too, which I always want when I prepare a sauce. I mean if it can’t double as a something else, then it’s just a one-dimensional recipe—not what Ally does in her cooking.
So, let your imagination soar with using the sauce in different applications—as a pizza sauce, on crusty Italian toast as bruschetta, add it to a soup, change the meat and serve it with a nice grilled piece of fish, shrimp, pork, veal, or a baby lamp chop, use it in a frittata or omelet, why not burritos or tacos, add some sweet baby corn to it and you have something entirely different!
Next time I might even add some olives, black or green, or maybe some capers—who knows—remember, it’s all about being Bohemian and adventurous in the kitchen!
cumin chicken & fresh marinara sauce
- MARINARA SAUCE:
- 3 Tbl. extra virgin olive oil
- 3 large coarsely sliced & chopped garlic cloves (add more if you like it garlicky!)
- 5 large ripe tomatoes cut into random medium-large cubes
- 2 cups of cherry tomatoes (slice about half of them and leave the remaining whole)
- 1 cup of chiffonade sliced fresh sweet basil
- ½ cup coarsely chopped Italian parsley
- 1/4 tsp. chili pepper flakes
- 1/2 cup freshly grated asiago or Parmesan cheese
- Kosher salt/coarse ground pepper to taste
- CHICKEN BREASTS
- 4 medium sized chicken breast filets (if thick flatten out somewhat)
- 3 Tbl. unsalted butter
- Ground Turkish Cumin (or any nice ground cumin)
- Kosher Salt
- Coarse Ground Pepper
- In a large skillet over medium heat, add EVOO and sauté garlic until translucent. Add coarsely cubed large tomatoes blending into garlic and oil. Add cherry tomatoes. Reduce heat to low. Add basil, parsley, pepper flakes, grated cheese, salt and pepper. Blend well. Cover and let simmer stirring occasionally for about 30 minutes.
- Sprinkle one complete side of chicken breast with cumin (about ¼ tsp each). Rub in with fingers. Add salt and pepper to your taste (I like a lot of pepper).
- In another large skillet over medium high heat, melt butter. Place chicken breasts coated side down first and sear about 3 minutes or until very golden brown. Flip and grill other side about three minutes until golden brown.
- Reduce heat to medium low, cover with lid and cook about 14-18+ minutes or until cooked through out. Flip chicken a couple of times while cooking.
- (Note: The cooking time for the chicken will vary depending upon the thickness of your filets.)
Serving Suggestion: Scoop a generous portion of the marinara in a large bistro bowl and top with a breast of chicken. Spoon a little marinara on top of the chicken. Garnish with a leaf of fresh basil or Italian parsley. Serve with some crusty hot Italian bread for sopping up the juice!
©ally’s kitchen intellectual property