COPYCAT CHICKEN MARGHERITA
Steps:
- Gather the ingredients.
- Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
- Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
- Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
- Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
- Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.
Nutrition Facts : Calories 864 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 2 g, Protein 57 g, SaturatedFat 23 g, Sodium 1158 mg, Sugar 3 g, Fat 65 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
ROAST CHICKEN MARGHERITA
Here, I'm taking two beautiful things - the Margherita pizza, and the great British roast - and bringing these two worlds together in one epic dinner. Roasting the chicken with tomatoes is such a succulent way to cook it to ensure it's super juicy. And, these giant gnocchi are a joy, but more than anything, they're just good fun to make and eat. Delicious.
Provided by Jamie Oliver
Categories Chicken Recipes 7 Ways Chicken
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
- Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.
Nutrition Facts : Calories 714 calories, Fat 27.5 g fat, SaturatedFat 9.1 g saturated fat, Protein 46.5 g protein, Carbohydrate 66.1 g carbohydrate, Sugar 10.3 g sugar, Sodium 1.1 g salt, Fiber 8.6 g fibre
MARGARITA CHICKEN
Steps:
- Rinse the chicken breasts and pat dry; set aside.
- In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
- Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
- Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
SAUTEED CHICKEN MARGHERITA
Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet.
Provided by CookingONTheSide
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with seasoning, salt and pepper.
- In large nonstick skillet, heat oil over medium-high heat.
- Add chicken; cook, turning once, until cooked through 8-10 minutes.
- Remove to serving plates; cover with foil to keep warm.
- To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
- Add wine; boil 1 minute.
- Add tomatoes; cook just until heated through.
- Arrange tomatoes over chicken; drizzle with sauce.
- Sprinkle with sliced basil.
- If desired, garnish with basil sprigs.
Nutrition Facts : Calories 190.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 371.3, Carbohydrate 4.6, Fiber 0.9, Sugar 2.2, Protein 27.9
BASIC SAUTEED CHICKEN
This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.
Provided by threeovens
Categories Whole Chicken
Time 55m
Yield 10 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
- Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
- Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
- Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
CHICKEN BREASTS ALLA MARGHERITA
Make and share this Chicken Breasts Alla Margherita recipe from Food.com.
Provided by PetsRus
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut each whole breast in half lengthwise.
- Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
- Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
- When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
- Transfer to a shallow, 2-quart glass baking dish.
- Repeat with remaining butter, oil and chicken.
- Remove from pan.
- Pour wine, broth and brandy into hot pan.
- Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
- Top each piece of chicken with slices of prosciutto and fontina.
- Pour the wine sauce over the top.
- Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.
Nutrition Facts : Calories 283.6, Fat 13.3, SaturatedFat 5.8, Cholesterol 102.6, Sodium 756.1, Carbohydrate 4.9, Fiber 0.1, Sugar 0.6, Protein 30.9
GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS
Make and share this Grilled Chicken Margherita Tostada Pizzas recipe from Food.com.
Provided by MeliBug
Categories Lunch/Snacks
Time 35m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
- Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
- With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!
Nutrition Facts : Calories 324, Fat 16.7, SaturatedFat 6.9, Cholesterol 70.9, Sodium 524.4, Carbohydrate 17.9, Fiber 1.4, Sugar 1.8, Protein 24.7
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- Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or meat tenderizer tool, pound to even thickness to about ½ inch thick. Season the chicken on both sides with the garlic powder, the Italian seasoning, and salt and pepper (about ⅓ teaspoon of salt and a few grinds of pepper for each breast). Optional: let the seasoned chicken sit for 10 minutes to allow the seasonings to penetrate.
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