CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA
Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.
Provided by PMJNSTN
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
- Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g
CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
CRISPY BAKED PESTO CHICKEN
Top a crunchy coating with pesto and mozzarella to get a simply delicious pesto chicken dish. Or, as we like to call it, Crispy Baked Pesto Chicken.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 min. or until done (165ºF).
- Top with pesto and cheese; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
PESTO PARMESAN CHICKEN
Need a yummy idea for chicken breasts? Try this 4-ingredient idea using crispy panko bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
CRISPY BREADED PESTO MOZZARELLA CHICKEN
Make and share this Crispy Breaded Pesto Mozzarella Chicken recipe from Food.com.
Provided by Alexandra Inez
Categories Chicken Breast
Time 40m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound out chicken breasts with meat mallet or rolling pin.
- Take unseasoned breadcrumbs and add salt, pepper, garlic salt, parmesan cheese, thyme, and any other herbs you desire to the crumbs. (You may decide amounts to your taste, I use about a teaspoon of the spices and a tablespoon or 2 of the parmesan depending on how many breadcrumbs you use).
- Combine homemade or store bought pesto (I prefer my homeade pesto) with shredded mozzarella cheese in a cup making sure to coat all of the cheese evenly with the pesto.
- Spread a generous amount of the cheese mixture on the pounded out chicken breast.
- Roll the chicken breast up and secure with toothpicks.
- Dip the chicken breast in milk and then into the seasoned bread crumbs.
- Place chicken onto a greased pan and place into a 400°F oven for approximately 20 minutes or until the chicken juices run clear.
PESTO-MOZZARELLA CHICKEN
Make and share this Pesto-Mozzarella Chicken recipe from Food.com.
Provided by nemokitty
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto.
- Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.
Nutrition Facts : Calories 334.6, Fat 18.9, SaturatedFat 6.4, Cholesterol 119.9, Sodium 194.9, Carbohydrate 0.3, Sugar 0.1, Protein 38.6
PESTO AND MOZZARELLA FRENCH BREAD PIZZA
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Provided by Dawn Perry
Categories pizza and calzones
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pesto: Heat the oven to 450 degrees with a rack in the middle position. Combine basil, 1 garlic clove and pine nuts in a food processor, and pulse until finely chopped. With the machine running, stream in the olive oil. Scrape down the sides of the bowl, add Parmesan and salt, and pulse to combine.
- Prepare the pizza: Combine the 1/4 cup olive oil and grated garlic in a small pot over medium. Cook, swirling occasionally, until the garlic starts to sizzle (but doesn't begin to brown), 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Spread the pesto over the two halves all the way to the edges and top with the cheese. Return to the oven and bake until the cheese is evenly melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Top with red-pepper flakes, oregano and more Parmesan, if you like.
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