Caprese Mezza Luna In 10 And Chicken And Broccolini With Asiago Sauce In 15 Recipes

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RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)



Rachael Ray's Caprese Mezza Luna (Italian Quesadilla) image

Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 garlic cloves, crushed
4 large flour tortillas, about 10-12 inches
1 ball fresh mozzarella cheese, thinly sliced
12 leaves fresh basil, shredded
2 tomatoes, vine-ripened and thinly sliced
salt and pepper

Steps:

  • Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
  • Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
  • Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.

CAPRESE CHICKEN



Caprese Chicken image

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

4 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian salad dressing
1 tablespoon Italian herb seasoning
1 tablespoon chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
2 tablespoons canola oil
4 (1/2 inch thick) slices fresh mozzarella cheese
4 (1/2 inch thick) slices tomato
4 large fresh basil leaves
1 tablespoon balsamic vinegar

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

CHICKEN MEZZALUNA, CARRABBA'S STYLE



Chicken Mezzaluna, Carrabba's Style image

Delicious ravioli-stlye pasta filled with Chicken, Cheeses and if you wish, spinach. Then Drenched in a wonderful cream tomato sauce. I tried this at Carrabba's, and made my own version.

Provided by Helenoftroy1020

Categories     European

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 21

3 3/4 cups flour
1 1/2 teaspoons salt
3/4 cup water
4 eggs
1/2 cup butter
2 minced garlic cloves
2 1/2 cups half-and-half
1 1/2 cups grated parmesan cheese
1/2 teaspoon pepper
5 ounces spaghetti sauce, I use Prego Roasted Garlic and Herb Spaghetti Sauce (about 1/2 a can)
1/2 cup half-and-half
3 tablespoons parmesan cheese
1 cup chopped cooked chicken (a little more finely chopped than the consistency of tuna)
3/4 cup spinach (if you wish)
3 tablespoons melted butter
3 tablespoons parmesan cheese
1/4 cup ricotta cheese
1 teaspoon Italian spices
2 teaspoons garlic salt
1/2 teaspoon pepper
1/2 teaspoon onion powder

Steps:

  • Dough:.
  • Beat eggs and water together. Add 2 C of flour and 1 ½ teaspoons salt; beat well. Gradually stir in about 1 ¾ C flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.
  • Sauce:
  • Make the alfredo sauce, in a large skillet, melt butter. Sauté chopped garlic over medium heat. Stir in 1 ½ C half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.
  • Filling:
  • Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tbs. of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.

ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY



One-Pan Caprese Chicken Recipe by Tasty image

Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

½ lb asparagus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
fresh mozzarella cheese, sliced
1 tomato, sliced
3 leaves fresh basil
parchment paper

Steps:

  • Preheat oven to 400°F (200°C).
  • Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  • In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  • Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  • To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

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