Chicken Escalopes With Cherry Tomatoes Ricotta And Mozzarella Food

CHICKEN CAPRESE

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
• If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
• Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

CHICKEN-MOZZARELLA MELTS WITH CHERRY TOMATOES

Steps:

• Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium-high. Combine 1/4 cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
• Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread.

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CHICKEN SCHNITZEL WITH CHILE CHERRY TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
• Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Coat casserole dish with non-stick cooking spray; set aside.
• Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
• Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
• Place chicken in the prepared casserole dish.
• Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
• Sprinkle with basil and parsley.