Cheesy Tomato Basil Chicken Breasts Recipes

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

Steps:

• Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
• Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
• Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
• Place a chicken breast on each plate and pour the sauce over. Serve at once.

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

Steps:

• Cook pasta as directed on package. Drain; cover to keep warm.
• Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.
• Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.

Steps:

• Heat oven to 350 degrees.
• In a 9x13 inch glass pan, melt 3 tbsp butter in oven.
• Stir together all remaining sauce ingredients.
• Set aside.
• Place chicken in pan, turning to coat with butter.
• Spoon sauce mixture over chicken.
• Bake 30-40 minutes or until chicken is no longer pink.
• In a small bowl, stir together the bread crumbs, parsley and butter.
• Sprinkle chicken with cheese then topping mixture.
• Bake another 5-10 minutes until bread crumbs are brown.

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain.
• Cook pasta according to package directions.
• Meanwhile, pour soup over chicken.
• Bring to a boil.
• Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear.
• Drain pasta; top with chicken and sauce.
• Sprinkle with basil if desired.

Steps:

• Using a deep dish skillet add water, onion and garlic.
• Bring to a boil for 5 minutes.
• Add the chicken.
• Cover and cook on High until chicken starts to turn white (about 5 minutes).
• Add salt and pepper to taste and chicken bullion.
• Add crushed red pepper if desired.
• Add basil, green pepper, mushrooms, tomato paste, and diced tomato.
• Cover and simmer 30 minutes, crack the lid to let the steam escape for another 30 minutes.

Steps:

• Heat oven to 400ºF.
• Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
• Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
• Bake 30 min. or until chicken is done (165ºF).
• Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.