Italian Essentials Easypeasy Mozzarella Chicken Food

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.

ITALIAN ESSENTIALS: EASY/PEASY MOZZARELLA CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need a small ovenproof dish to make this recipe.
• 3. Here is the marinara I used but use whatever you have on hand. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/italian-essentials-awesome-marinara-sauce.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Place rack in the middle position, and preheat the oven to 360f (185c).
• 6. Add the marinara sauce to the bottom of the baking dish.
• 7. Place the chicken breast on top of the sauce.
• 8. Sprinkle with the dry spices, and salt
• 9. Add the chopped olives.
• 10. Add the bell peppers, if using
• 11. Cover with the prosciutto, if using.
• 12. Cover with the cheese.
• 13. Place into the preheated oven until the chicken is cooked through, and the cheese is bubbly, and beginning to brown, about 25 - 27 minutes.
• 14. PLATE/PRESENT
• 15. Top with some freshly shredded parmesan cheese, and serve while nice and hot with some crusty bread, and other sides. Enjoy.
• 16. Keep the faith, and keep cooking.

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

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.