Chicken With Tomatoes 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!

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.

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.

ITALIAN CHICKEN BAKE

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

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.

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.