Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.
Preparing to Dine With Romance
If you're in search of a romantic dinner idea for the first time you invite your date over to dine, consider trying this Italian chicken breast recipe. It's a tasty Italian-themed dish that is super quick and easy for the amateur cook who wants to impress.
The combination of herb seasonings, savory tomato sauce, and dripping mozzarella cheese, over a tender chicken breast fillet, will add to the success of your special dinner date at home.
Dating can be quite expensive, depending of course on who's paying. A change of scenery may be the perfect way to ramp up the romance and save money at the same time. Why not try a home-cooked meal to show your date a few of your culinary skills?
Cooking can be a very sexy way to share a first date at your home instead of using a food delivery service. This recipe for Chicken Breast Italian is suggested as the way to go to secure a second date.
Chicken Italian Vs. Chicken Parmesan: A Bit of History
The names "Chicken Italian" and "Chicken Parmesan" are sometimes used interchangeably when referring to this popular chicken dish. But there are differences between the two. The major difference is that Chicken Parmesan is the better known and more traditionally Italian-American dish that includes grated Parmesan cheese and bread crumbs.
Chicken Parmesan finds its origins in "Parmigiana," from Southern Italy, made by layering tomato sauce, cheese, and eggplant. Later variations included breaded meat cutlets such as veal and chicken. The cutlets are covered with egg and bread crumbs, fried, and baked with the other ingredients.
In this Chicken Breast Italian recipe, there are no eggs or bread crumbs, and no frying. Therefore, this version has fewer calories, less sodium, and less fat. It is a more Italian-themed than traditional Italian dish, with variations that offer easier preparation and a healthier dinner option.
- 2 chicken breast fillets, trimmed of fat
- mozzarella cheese, 2 to 3 slices
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme leaves
- 1 tablespoon poultry seasoning (or Bell's Seasoning)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon rosemary, crushed leaves
- 1 teaspoon oregano leaves
For the sauce:
- 1 (8-oz) can tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon pesto
- 3 heaping tablespoons Parmesan cheese, freshly grated (or Kraft)
- 1 teaspoon sugar
|Prep time||Cook time||Ready in||Yields|
Makes 2 fillets (6 to 8 oz each)
- Rinse chicken breasts with water and lemon juice. Pound chicken breasts with a tenderizing tool to ensure tender and succulent texture and flavor. Place in small to medium size 3-inch deep baking dish. Season chicken breasts with salt, pepper, garlic powder, poultry seasoning, rosemary, oregano, and thyme. Drench with olive oil and vinegar, making sure that herbs and seasonings evenly distribute over the chicken breasts. Set aside for seasoning to set in.
- Pour tomato sauce into a small mixing bowl. Add Parmesan cheese, garlic powder, onion powder, pesto, and sugar. Stir well, set aside.
- Put chicken breasts in a preheated 375 degree oven, uncovered for 10 minutes. Remove temporarily to carefully pour tomato sauce mixture onto chicken breasts, cover with baking dish top or foil and return to oven. Cook for another 8 minutes or so. Check that tomato sauce is bubbling then carefully lay 2 to 3 slices of mozzarella cheese on top of sauce and chicken. Return to oven, covered, for another 2 to 4 minutes to melt cheese.
- Remove each breast, one at a time for plating. Spoon tomato sauce and mozzarella cheese onto plated chicken breasts. Pair with pasta and vegetable which can be quickly prepared while chicken is baking. Serve with your favorite Italian white wine (drink responsibly).
Setting the Tone for a Romantic Dinner
A Hot Plate to Impress Your Date
© 2012 Janis Leslie Evans
Janis Leslie Evans (author) from Washington, DC on November 09, 2013:
Ha ha ha, so sweet Lion Child. Love those comments. It really is melt-in-your-mouth good. I hope you enjoy it. Thanks so much for stopping by. Great to see you again. :)
Lion Child on November 09, 2013:
Yum, this looks so good! I didn't know the differences between Chicken Parm and Chicken Italian, so thanks for clarifying. I am gonna cook this ASAP, your pix have my tummy growling.
Janis Leslie Evans (author) from Washington, DC on September 22, 2013:
Wonderful, PegCole17. That's the reaction I look for, so glad you liked it. I hope you try it out soon. Thank you for stopping by and reading this hub. I appreciate the comments.
Peg Cole from Northeast of Dallas, Texas on September 22, 2013:
Nice one here. I love just about anything with Italian seasoning and the no-fry method is my favorite way to enjoy chicken. Thanks for sharing this beautiful recipe. Makes me hungry to look at the pictures.
Janis Leslie Evans (author) from Washington, DC on July 10, 2013:
Oh, thank you so much for voting up, rating, and reading this recipe hub. I appreciate that.
moonlake from America on July 10, 2013:
This sounds very good. Makes me hungry I'm ready to eat something. Thanks for sharing. Voted up and five stars.
Janis Leslie Evans (author) from Washington, DC on July 05, 2013:
This recipe has amazing flavor, hope you try it. Thanks for coming by.
Devika Primić from Dubrovnik, Croatia on July 05, 2013:
How To Make Chicken Breast Italian Style For Two, incredible with parmesan cheese and such a lovely recipe, I enjoy chicken fillets
Janis Leslie Evans (author) from Washington, DC on June 26, 2013:
Thanks for those tips, WillStarr. I use the flat side, too. Thank you for stopping by, appreciate the comments.
WillStarr from Phoenix, Arizona on June 26, 2013:
I make something very similar, so this will be a valued addition to my collection.
I pound chicken breasts in a one gallon plastic zip-lock bag so that they are no more than 1/2 thick. I use the flat side of the mallet, and the bag does not tear.
Janis Leslie Evans (author) from Washington, DC on January 08, 2013:
So glad you find it appealing, writinglover. It really tastes heavenly, melts in your mouth. Thanks for stopping by, I must come visit you shortly.
Jennifer from Lost...In Video Games and Stories on January 08, 2013:
This looks sooooooooo good! That is something I would try!
Janis Leslie Evans (author) from Washington, DC on December 28, 2012:
Good morning pstraubie48, this made me smile. What a lovely comment to see first thing in the morning. Thank you so much for stopping by. This one hasn't receive much play so I greatly appreciate it. You are so right about the aromas and the flavors the next day. Please let me know how it turns out.
Patricia Scott from North Central Florida on December 28, 2012:
Good morning janshares....I can almost smell this dish as it is cooking. The combinations of ingredients you have used are making my mouth water and it is early in the morning. I can imagine this is one of those dishes that is even better the second day as it has had time to really soak in the flavors. The first thing I did was bookmark this for use later. Thanks for sharing. Shared ++
Janis Leslie Evans (author) from Washington, DC on November 03, 2012:
Thank you, Faith Reaper, for coming by. Your comments are very sweet, so glad you enjoyed this hub and that your taste buds were triggered.
Faith Reaper from southern USA on November 03, 2012:
Oh, I just love anything Italian, and this one looks oh so delicious dear one, especially with the chicken. I believe there is always something romantic about eating and Italian dinner with your sweetie. Thank you for sharing the recipes. This is very well-written and especially pleasing to the eye with the great photos. Now, I am ready to eat!!!
Voted Way Up
God bless. In His Love, Faith Reaper
Janis Leslie Evans (author) from Washington, DC on October 23, 2012:
You're very welcome and thank you for the nice comment.
Martin Kloess from San Francisco on October 22, 2012:
Thank you for sharing your delightful recipe.
Janis Leslie Evans (author) from Washington, DC on October 22, 2012:
Thank you, billybuc, for reading this one "hot off the press." I appreciate the comment. Let me know how it turns out.
Bill Holland from Olympia, WA on October 22, 2012:
I love chicken in any way, shape, or form, so this recipe will come in handy....especially since next weekend is my turn to do the cooking. :) Very interesting, the difference between the two. Thank you, Jan, for the education and great recipe.