Balsamic Chicken Wrap With Mozzarella Food

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

BALSAMIC CHICKEN LETTUCE WRAP

Steps:

• Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
• Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
• Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
• Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

ITALIAN BALSAMIC CHICKEN WRAP

Steps:

• Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
• Prepare grill.
• Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
• Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

BALSAMIC CHICKEN WRAP WITH MOZZARELLA

Steps:

• Combine tomatoes, cheese, basil and vinaigrette dressing.
• Spread tortillas with MIRACLE WHIP; top with chicken and tomato mixture.
• Fold in opposite sides of each tortilla, then roll up burrito style.