Chicken Breasts Smothered In Tomato And Mozzarella Food

CHICKEN BREASTS SMOTHERED IN TOMATO AND MOZZARELLA

Steps:

• 1. Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness using flat side of meat mallet or rolling pin.
• 2. Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• 3. Cook chicken 31/2 minutes per side or until no longer pink in center. Transfer to plate keep warm.
• 4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Cook and stir onion and garlic 3 minutes.
• 5. Add tomatoes bring to a simmer. return chicken to skillet, spooning tomato mixture over chicken.
• 6. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA

Steps:

• Preheat broiler.
• Pound chicken with flat side of mallet to 1/4" thickness.
• Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• Add chicken and cook turning once until no longer pink in center.
• Transfer to plate, cover and keep warm.
• Heat remaining oil in same skillet over medium heat.
• Add onions and garlic, cook and stir 5 minute.
• Add tomatoes: bring to a simmer.
• Return chicken to skillet, spooning onion and tomato mixture over chicken.
• Sprinkle cheese over top.
• Broil 4 to 5 inches from heat until cheese is melted.

BALSAMIC CHICKEN BAKED IN OVEN

Steps:

• Preheat your oven to 220° C (430°F).
• Place chicken breasts in a 9x13-inch baking dish. Season with salt, cracked pepper, Italian seasoning, dried oregano and minced garlic. Rub the garlic and spices all over each chicken breast. Drizzle with olive oil.
• Arrange tomatoes and onion on the bottom of the baking dish and around the chicken.
• Mix together the balsamic vinegar and brown sugar in a cup. Pour over the chicken breasts. Flip each chicken breast over to evenly coat in the sauce.
• Bake in the preheated oven for 20-25 minutes or until cooked through and no pink in the middle . The cooking time may vary, depending on the thickness of your chicken breasts.
• Remove from the oven and top the chicken with mozzarella cheese. Broil for 4-5 minutes or until cheese is melted.
• Garnish with fresh basil or parsley.
• Serve over pasta. Enjoy!

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.

CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
• In another small shallow dish whisk the eggs.
• Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
• Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
• Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
• Place the browned breasts single layer in the greased casserole dish.
• At this point you can cool and refrigerate until ready to bake.
• Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
• Set oven to 350 degrees, oven rack set to bottom position.
• Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
• Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
• Delicious.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA

Steps:

• 1. Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 in. thickness using flat side of meat mallet or rolling pin.
• 2. Heat 2 Tbsp. oil in ovenproof skillet over medium heat. Cook chicken 3 1/2 minutes per side or until no longer pink in center.
• 3. Transfer to plate; keep warm.
• 4. Heat remaining 1 Tbsp. oil in same skillet over medium heat. Cook and stir onion and garlic for 3 minutes.
• 5. Add tomatoes; bring to a simmer.
• 6. Return chicken to skillet, spooning tomato mixture over chicken.
• 7. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.