Seared Italian Marinated Breast Of Chicken With Tomato And Basil Recipes

Steps:

• To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
• Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
• To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
• Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
• Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
• Note: Cook time does not reflect marinating time of at least 8 hours.

Steps:

• Cut each chicken breast in half.
• Pound pieces lightly to a thickness of about 1/4 inch.
• Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
• Add the chicken pieces and toss to coat well.
• Season with salt and pepper and toss well again.
• Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
• Remove the chicken to room temperature about 30 minutes before cooking.
• Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
• Add the garlic and cook, until it is light brown, about 2 minutes.
• Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
• Return to the heat.
• Stir in the peperoncino, season with salt.
• Simmer about 5 minutes.
• Stir in 1/4 cup of the basil.
• Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
• Add as many of the chicken pieces as will fit in a single layer.
• Cook until well browned on the underside, about 2 minutes.
• Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
• If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
• Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
• Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
• Sprinkle with the remaining 1/4 cup shredded basil and serve.

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

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:

• 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:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
• Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.