Mediterranean Mozza Chicken Food

EASY CHICKEN CAPRESE

Easy Chicken Caprese image

20-minute Chicken Caprese recipe with basil pesto, fresh mozzarella and ripe tomatoes. Make it indoors in your skillet or griddle, or fire up the grill, if you like!

Provided by Suzy Karadsheh

Categories Dinner

Time 20m

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breasts
Kosher salt
Black pepper
Extra virgin olive oil
Basil pesto, (Homemade or store-bought)
4 slices fresh mozzarella cheese, low sodium, ((about 1/4 to 1/2 inch in thickness each))
1 tomato, sliced
2 tbsp Balsamic glaze or balsamic reduction, (I used this one)
8 Fresh basil leaves, (leave 4 whole and slice the rest into ribbons)

Steps:

If the chicken breasts are large and thick, cut them horizontally through the middle to make thinner cutlets or pieces. If you like, use a kitchen mallet to tenderize and flatten the chicken breasts before cooking. This helps them quick quickly and evenly.
Pat the chicken dry and season with salt and pepper on both sides.
Heat an indoor griddle or pan over high heat. Drizzle about 1 tbsp extra virgin olive oil to coat bottom of pan. (See notes if you prefer to use an outdoor grill).
Add the chicken and cook for 3 to 5 minutes on each side or until done (chicken's internal temperature should register 165 degrees F).
In the last couple minutes or so of cooking, top each piece of chicken with a bit of the basil pesto then add a mozzarella slice on top.
Remove from heat. Add fresh basil leaves and tomato slices on top of each chicken piece and finish with a little balsamic reduction (or balsamic glaze). Finally, sprinkle fresh basil ribbons and serve!

Nutrition Facts : Calories 220 kcal, Sugar 1.1 g, Sodium 310.8 mg, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.8 g, Fiber 0.4 g, Protein 30.7 g, Cholesterol 95 mg, ServingSize 1 serving

MEDITERRANEAN MOZZARELLA CHICKEN

Mediterranean Mozzarella Chicken image

Found on Kraft -- A great weeknight chicken dish. Personally, I add more cheese because our family loves cheese.

Provided by iewe7726

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken breast half (about 4 small)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/2 cup grape tomatoes, halved (could also use cherry tomatoes, halved)
1/2 cup pitted black olives
1 cup mozzarella cheese, shredded

Steps:

Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook about 5 to 7 minute on each side or until chicken is done, adding onions and zucchini after 5 minute
Add the dressing, tomatoes and olives; cover. Cook on medium-low heat about 2 minute or until heated through.
Stir mixture. Top with cheese; cover. Cook 2 minute or until cheese is melted.

Nutrition Facts : Calories 251.5, Fat 9.6, SaturatedFat 4.3, Cholesterol 88, Sodium 403.2, Carbohydrate 7, Fiber 1.7, Sugar 2.3, Protein 33.6

MEDITERRANEAN CHICKEN

Mediterranean Chicken image

Provided by Food Network

Categories main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12

Ingredients

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Steps:

Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
Add the butter to the pan, shaking to combine the sauce.
Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.