Chicken Breasts Smothered In Tomatoes And Mozzarella Recipes

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.

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.

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Steps:

• Mix mozzarella and rice together. Season lightly with salt and pepper.
• Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat olive oil in a large skillet. Add the chicken and saute over medium high heat until golden brown on all sides.
• Remove chicken from the pan, add shallots and garlic and saute briefly. Stir in wine and tomatoes.
• Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm. Heat sauce, stir well and season with salt and pepper. Spoon sauce over chicken, dust with parsley and serve.

Steps:

• Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
• If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
• Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Steps:

• Put chicken in a ziptop bag and add dressing.
• Marinate in refrigerator 2-6 hours, turning bag occasionally to coat.
• In a medium saucepan, bring broth to a boil.
• Add uncooked rice.
• Return to boil; reduce heat.
• Cover and simmer 40 minutes.
• Stir broccoli and scallions into rice.
• Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed.
• Meanwhile, drain chicken, discarding marinade.
• In a nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken; cook 10 minutes, turning once, or until no longer pink at centers.
• Heat broiler.
• Lay basil leaves on breast halves in skillet.
• Arrange tomato slices over basil leaves, overlapping as necessary.
• Top each with a half-slice of cheese.
• Broil 3-4 inches from heat about 1 minutes or until cheese is melted.
• Serve with rice and broccoli.

Steps:

• Preheat oven to 400 degrees F.
• Coat casserole dish with non-stick cooking spray; set aside.
• Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
• Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
• Place chicken in the prepared casserole dish.
• Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
• Sprinkle with basil and parsley.

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

Steps:

• Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 in. thickness using flat side of meat mallet or rolling pin.
• Heat 2 Tbsp. oil in ovenproof skillet over medium heat. Cook chicken 3 1/2 minutes per side or until no longer pink in center.
• Transfer to plate; keep warm.
• Heat remaining 1 Tbsp. oil in same skillet over medium heat. Cook and stir onion and garlic for 3 minutes.
• Add tomatoes; bring to a simmer.
• Return chicken to skillet, spooning tomato mixture over chicken.
• Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.

Steps:

• Remove about 1/4 of the package of seasoning mix and save for another time.
• Place the coating mix in the shaker bag and add in the garlic powder, black pepper and seasoned salt; shake the bag to combine.
• Add in one breast at a time to the bag and shake to coat with the crumb mixture.
• Place the coated breasts into a greased 11 x 7-inch baking pan (or use a pan large enough to hold the chicken).
• Set oven to 375 degrees F (set oven rack to lowest position).
• Bake for 20 minutes.
• Remove from oven and drizzle about 1/4 to 1/3 cup pasta sauce over each breast then place a slice of mozzarella cheese or about 1/3 cup shredded cheese on top.
• Return to oven and bake for for about 10-15 minutes or until the chicken is completely cooked.

Steps:

• Sprinkle chicken with pepper; top with cheese. Place in a 1-1/2-qt. baking dish coated with cooking spray. In a small bowl, combine stuffing mix and broth; let stand for 3 minutes. Spoon around chicken. , Combine the soup, wine or additional broth and garlic; spread over chicken. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170°. ,