(by Erica Pressberg)
1/2 c. olive oil, divided
1 large onion, chopped
4 cloves garlic, chopped
1 lb. cremini mushrooms, sliced
1 lb. portobello mushrooms, sliced
4 stalks celery, sliced
4 zucchini, sliced
1 t. dried oregano
1 t. dried basil
1 t. garlic powder
pinch of salt
1 t. black pepper
4 boneless, skinless chicken breasts, pounded into cutlets
2 eggs, beaten
approximately 1/2 c. bread crumbs or gluten-free panko
2 25-oz. jars prepared marinara sauce
1 c. grated mozzarella cheese
1 lb. penne or gluten-free pasta
In a large skillet, heat 1/4 c. olive oil and add onion, garlic, mushrooms, celery, and zucchini.
Add oregano, basil, garlic powder, salt and black pepper.
Sauté until vegetables are lightly browned, and set aside.
Dredge chicken cutlets in egg and bread crumbs (or gluten-free panko).
Heat 1/4 c. olive oil, and sauté chicken until browned on both sides, about 15 minutes.
Preheat oven to 325 F.
Place vegetables and half of the sauce in an ovenproof glass baking dish.
Add chicken and remaining sauce.
Bake for 45 minutes.
Add cheese and return to the oven until browned, approximately 15 minutes.
Allow to cool for 15 minutes while cooking pasta in boiling salted water.
Serve chicken and sauce over pasta.
(Read Family Business, the story that accompanies this recipe.)