Crispy Italian Chicken Breast With Tomato Sauce And Mozzarella Recipe Sip Bite Go Food

CRISPY ITALIAN CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA RECIPE (SIP BITE GO)

Steps:

• Make the garlic tomato sauce. In a deep saucepan on medium heat, combine the crushed tomatoes, garlic, onion, oil, oregano, parsley and red pepper flakes. Stir together. Once the sauce begins to boil, turn down to medium-low. Occasionally stir every few minutes while the sauce simmers for 30 minutes. Once it's done, turn off the heat and cover with a lid until the chicken is done. Remove bay leaf. Add fresh basil if desired.
• Prepare the chicken. First, mix together oregano, parsley, flour, and corn starch, salt and pepper in a shallow bowl or plate. Coat both sides of the chicken with the mixture.
• Heat a large pan on medium-high. Add oil and butter to the pan. Once butter melts, add chicken. Brown each side for 5-7 minutes, until golden brown. Note: do not flip the chicken until the side touching the pan is golden brown. Once each flat side is golden brown, use tongs to hold the chicken while searing the edges for a few seconds. Once the outside is golden brown and the internal temperature of the chicken is cooked (use a thermometer if you're not sure), turn off the heat. Set the oven broiler on high.
• Transfer chicken to a baking sheet with parchment paper. Add sauce and mozzarella. Broil on high for 2-5 minutes, checking regularly until cheese melts. Keep an eye on the chicken and parchment paper so it doesn't burn. Top with fresh basil leaves. Serve over pasta or with your favorite side.

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.

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA

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.

SAUCY MOZZARELLA CHICKEN

Steps:

• Season chicken with salt and pepper, arrange in an ungreased baking pan.
• Pour spaghetti sauce on top.
• Bake at 350 for one hour.
• sprinkle with cheese and return to oven until melted (5-10 minutes).

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!

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.

ITALIAN MOZZARELLA CHICKEN BREAST WITH MARINARA SAUCE

Steps:

• Pound the chicken breasts slightly with a meat mallet.
• In a medium bowl combine the mozzarella cheese with 2 cups plus 2 tablespoons flour, parsley flakes, 1/3 cup Parmesan cheese and dry salad dressing mix; blend well.
• In a shallow bowl whisk milk with eggs until well combined.
• Place the remaining 1 cup flour in another shallow bowl.
• Coat each breast first in flour, shaking off excess, then dip into milk/egg mixture, then roll into cheese mixture coating evenly and pressing into chicken.
• Heat about 1/4-inch of oil in a large skillet over medium heat.
• Add in the chicken breasts and cook for 5 to 6 minutes on each side (or until cooked through.
• Place on a large serving platter; cover loosley with foil.
• Heat marinara sauce in a saucepan, then drizzle the sauce over the breasts, then sprinkle with Parmesan cheese.