Cheesy Lemon Chicken With Bruschetta Topping Food

CHEESY LEMON CHICKEN WITH BRUSCHETTA TOPPING

Steps:

• Use a sharp pairing knife to cut a pocket lengthwise into the chicken.
• Add 1/4 cup lemon juice, 3 garlic cloves, and 1/4 cup olive oil to a large ziplock bag. Add chicken and massage into flesh. Marinated for at least one hour, but no longer than 8 hours.
• Preheat oven to 375 degrees. Once the chicken has marinated, pat dry with paper towels. Season liberally with salt. Sprinkle evenly with dried basil. Heat a large cast-iron skillet to a medium heat. Add 2 tablespoons oil. Once the oil is hot, add chicken. Sear until golden brown, about 3-4 minutes on each side.
• Once the chicken is seared, remove from the pan and onto a plate. Gently put a few slices of mozzarella into the pocket. Add white wine to the pan and use a wooden spoon to scrape up all the brown bits. Add remaining 2 tablespoons lemon juice. Remove the pan from the heat and add chicken back. Place in the oven and bake until chicken is cooked through and cheese is gooey and melted, another 7-8 minutes.
• While the chicken bakes, add tomato, shallot, vinegar, fresh basil, 1/4 tsp salt, remaining 2 teaspoons olive oil, and 1 garlic clove to a bowl. Toss to combine. Season with salt and pepper.
• To serve: Plate chicken and spoon sauce on top. Top with bruschetta topping. I also like to sprinkle a little bit of flaked sea salt and black pepper on top.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

TASTY BRUSCHETTA AND ARTICHOKE CHICKEN

Steps:

• PREHEAT oven to 400°F.
• Defrost artichoke quarters. Set aside.
• Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
• Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
• Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
• Garnish with basil sprigs and red pepper flakes if desired.