Chicken Breast With Tomato Sauce And Mozzarella Food

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

MOZZARELLA TOPPED CHICKEN WITH ROASTED TOMATO AND BASIL SAUCE

Steps:

• Preheat oven 200c.
• Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.
• Cook chicken in a pan, until nicely browned and cooked through.
• When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.
• Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.
• Top each breast with a slice of mozzarella and place under grill until cheese melts.
• To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.

TENDER TOMATO CHICKEN BREASTS

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

SPINACH STUFFED CHICKEN BREAST WITH MOZZARELLA & TOMATO SAUCE IN BREADCRUMBS

Steps:

• Start with the sauce. Peel and seed the tomatoes and place to one side. Next pour your measured oil into a deep skillet or pot and leave on a medium heat.
• Next dice your onions and peel/chop your garlic as finely as you can. Once you have done this add them to the simmering oil and stir until the onions become colourless.
• Then add the herbs, tomatoes and cherry tomatoes stirring well until thoroughly combined. After this add the tomato puree and stir again. Finally add season generously and stir once more.
• Place a lid over the pan and leave to simmer for 1.5-2 hours stirring every 20 to ensure the sauce-like consistency.
• While the sauce is simmering you can begin to prep the chicken. Preheat the oven to 230 degrees centigrade and begin by pouring the breadcrumbs into a bowl and mixing them thoroughly with the salt and a generous sprinkle of parmesan.
• Next prep the filling. Using a frying pan sauté the spinach using garlic oil to add flavour until just cooked. then mix together the spinach, a tablespoon of parmesan and 1 egg white. Stir gently as to not let air into the egg white.
• Next prepare the chicken. slit the raw chicken in the middle and so a flap is created. then spoon in a tablespoon or enough of the spinach mixture into the flap and so it is not pouring out of the chicken but the flap just gently rests on top and the flap still closes. Repeat this with all the chicken breasts you could add an optional smooth layer of ricotta cheese for a little extra flavour.
• (optional) Place the chicken in the remaining egg white and cover completely and dip in the breadcrumb/parmesan mix then place in an oiled baking dish. Repeat with the remaining chicken breasts and place them evenly apart from each other.
• Bake the chicken in the oven for 25 minutes until the breadcrumbs have turned golden brown. Then remove from the oven and cover in the tomato sauce and place a slice of mozzarella over the top of each breast.
• Place back in the oven and for roughly 5 minutes until the mozzarella has melted. Then sprinkle with the remaining parmesan and basil leaves and serve warm. This dish can be served with mushrooms, potatoes or seasonal veg for an additional healthy and delicious taste.