CHICKEN TOMATO MOZZARELLA BAKE
You can most certainly use skin on chicken pieces for this recipe, but adjust baking time. This is easy and delicious! If you prefer a spicy sauce, then add in some crushed red pepper flakes to the tomato sauce, also if you want more sauce, then add about another 1-1/2 cups tomato sauce.
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grease a shallow baking dish.
- Place the sliced onions in bottom of the dish; set aside.
- In a shallow bowl or dish, combine the bread crumbs, 1/2 cup Parmesan cheese, seasoning salt, pepper, cayenne pepper (if using) and garlic powder.
- Coat the chicken is eggs, then in bread crumb mixture.
- Brown the chicken in hot oil in a frypan until browned, and place on top of the onions in the baking dish.
- Pour the tomato sauce over chicken.
- Sprinkle with mozzarella cheese, and then Parmesan cheese.
- Bake, covered in a 350 degree oven for about 30 minutes, uncover, and bake for another 30 minutes.
Nutrition Facts : Calories 1017.6, Fat 35.4, SaturatedFat 17.2, Cholesterol 378.4, Sodium 2137.5, Carbohydrate 72.9, Fiber 5.7, Sugar 12.4, Protein 97.6
OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES
Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
SPINACH STUFFED CHICKEN BREAST WITH MOZZARELLA & TOMATO SAUCE IN BREADCRUMBS
This deliciously healthy recipe is a great and flavoursome recipe that is easy to make.
Provided by sophieboehler
Time 3h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Start with the sauce. Peel and seed the tomatoes and place to one side. Next pour your measured oil into a deep skillet or pot and leave on a medium heat.
- Next dice your onions and peel/chop your garlic as finely as you can. Once you have done this add them to the simmering oil and stir until the onions become colourless.
- Then add the herbs, tomatoes and cherry tomatoes stirring well until thoroughly combined. After this add the tomato puree and stir again. Finally add season generously and stir once more.
- Place a lid over the pan and leave to simmer for 1.5-2 hours stirring every 20 to ensure the sauce-like consistency.
- While the sauce is simmering you can begin to prep the chicken. Preheat the oven to 230 degrees centigrade and begin by pouring the breadcrumbs into a bowl and mixing them thoroughly with the salt and a generous sprinkle of parmesan.
- Next prep the filling. Using a frying pan sauté the spinach using garlic oil to add flavour until just cooked. then mix together the spinach, a tablespoon of parmesan and 1 egg white. Stir gently as to not let air into the egg white.
- Next prepare the chicken. slit the raw chicken in the middle and so a flap is created. then spoon in a tablespoon or enough of the spinach mixture into the flap and so it is not pouring out of the chicken but the flap just gently rests on top and the flap still closes. Repeat this with all the chicken breasts you could add an optional smooth layer of ricotta cheese for a little extra flavour.
- (optional) Place the chicken in the remaining egg white and cover completely and dip in the breadcrumb/parmesan mix then place in an oiled baking dish. Repeat with the remaining chicken breasts and place them evenly apart from each other.
- Bake the chicken in the oven for 25 minutes until the breadcrumbs have turned golden brown. Then remove from the oven and cover in the tomato sauce and place a slice of mozzarella over the top of each breast.
- Place back in the oven and for roughly 5 minutes until the mozzarella has melted. Then sprinkle with the remaining parmesan and basil leaves and serve warm. This dish can be served with mushrooms, potatoes or seasonal veg for an additional healthy and delicious taste.
CHICKEN PENNE WITH MOZZARELLA AND TOMATO
Make and share this Chicken Penne With Mozzarella and Tomato recipe from Food.com.
Provided by kcowan
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- .Heat oven to 350°F.
- Cook pasta to al dente.
- Saute chicken in olive oil until done. Add garlic powder during cooking.
- Heat tomatoes in saucepan to boiling, reduce heat to medium and cook 5-8 minutes until liquid has evaporated.
- Melt butter in 9X12 glass dish in oven.
- When pasta is cooked, reserve 1 cup of starch water.
- Drain pasta and transfer to glass dish.
- Toss pasta until coated in melted butter.
- Slowly add Parmesan cheese and starch water until Alfredo sauce is made.
- Add tomatoes, mozzarella cheese and chicken to dish.
- Mix well.
- Bake at 350 F for approximately 30 minutes.
TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey
Provided by Crystal Hatch
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams
MOZZARELLA CHICKEN
This is a great change from the usual chicken.
Provided by Amber Lazier
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
- Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
- To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 809.7 calories, Carbohydrate 70.1 g, Cholesterol 193.9 mg, Fat 32.2 g, Fiber 2.9 g, Protein 46 g, SaturatedFat 18.6 g, Sodium 633.2 mg, Sugar 2.9 g
SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Provided by Anna Stockwell
Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
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.
CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA
I developed this, and the great thing about this recipe is that you can coat the breasts, brown them in oil and then refrigerate for up to 8 hours before continuing with the remainder of the recipe, which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake! I use recipe#136292 that I make and freeze to use in recipes or recipe#71273 can also be used, your own favorite marinara or pasta sauce can also be used. If you are using more than 7 chicken breasts you will need a larger baking dish and breadcrumb mixture and marinara sauce will need to be increased. It is best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them. You will love this dish!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 8 chicken breats
Number Of Ingredients 10
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.
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
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- Combine the herbs in a shallow bowl with salt and pepper and oil. Coat both sides of each chicken fillet with the oil. Heat a large heavy oven-proof skillet over high heat. Add the fillets and pan fry on each side until golden (about 3 minutes on each side).
- Add the garlic to the same pan and allow to fry until fragrant (about 30 seconds). Spoon the marinara sauce over and around the chicken. Add the Italian seasonings into the sauce and stir them through. Sprinkle 2 tablespoons of the mozzarella over each chicken fillet; transfer to the oven and broil / grill until the cheese has melted and the chicken is cooked through (about 3 to 5 minutes).
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