Chicken Breasts Alla Margherita Recipes

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MARGHERITA CHICKEN



Margherita Chicken image

Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

COPYCAT CHICKEN MARGHERITA



Copycat Chicken Margherita image

Chicken Margherita is the Olive Garden copycat you've been dying to make at home-and now you can with this mozzarella and tomato-loaded recipe.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast
1 teaspoon dried oregano
Salt and pepper
1 tablespoon olive oil
1/4 cup white wine
4 tablespoons butter
3 cloves garlic (minced)
2 tablespoons lemon juice
1/2 pound fresh mozzarella
1 cup pesto sauce
2 cups cherry tomatoes (quartered)
1/2 cup Parmesan cheese (grated)

Steps:

  • Gather the ingredients.
  • Season the chicken breasts with dried oregano, salt, and pepper. Preheat the oven to 400 F.
  • Heat the olive oil in a large cast-iron skillet or sauté pan on medium-high heat. Add the chicken to the pan and brown it on both sides for 3 to 5 minutes.
  • Remove the chicken from the pan and place it on a plate. Turn down the heat, add the white wine to the pan, and deglaze it by scraping at the browned bits on the bottom. Add the butter, garlic and lemon juice as well. Cook for 2 to 3 minutes, or until the butter is completely melted and the garlic is fragrant.
  • Add the chicken back to the pan and top each piece with an equal amount of the fresh mozzarella. Place it in the preheated oven until the top of the cheese is melted and slightly browned.
  • Top each chicken breast with an equal amount of the pesto, cherry tomatoes, and Parmesan cheese. Serve immediately with a side salad, pasta, or bread to make it a complete meal.

Nutrition Facts : Calories 864 kcal, Carbohydrate 12 g, Cholesterol 189 mg, Fiber 2 g, Protein 57 g, SaturatedFat 23 g, Sodium 1158 mg, Sugar 3 g, Fat 65 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g

CHICKEN BREASTS ALLA MARGHERITA



Chicken Breasts Alla Margherita image

Make and share this Chicken Breasts Alla Margherita recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 whole boneless skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy (optional)
2 ounces prosciutto ham, thinly sliced
4 ounces italian Fontina cheese, thinly sliced

Steps:

  • Cut each whole breast in half lengthwise.
  • Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
  • Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
  • When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
  • Transfer to a shallow, 2-quart glass baking dish.
  • Repeat with remaining butter, oil and chicken.
  • Remove from pan.
  • Pour wine, broth and brandy into hot pan.
  • Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
  • Top each piece of chicken with slices of prosciutto and fontina.
  • Pour the wine sauce over the top.
  • Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.

Nutrition Facts : Calories 283.6, Fat 13.3, SaturatedFat 5.8, Cholesterol 102.6, Sodium 756.1, Carbohydrate 4.9, Fiber 0.1, Sugar 0.6, Protein 30.9

FAST AND FIERY CHICKEN MARGHERITA



Fast and Fiery Chicken Margherita image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. olive oil
2 cups Bertolli® Arrabbiata Sauce
4 slices fresh or packaged mozzarella cheese (about 4 oz.)
4 fresh basil leaves

Steps:

  • Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes.
  • Stir in Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand 1 minute or until cheese is melted. Garnish with basil. Serve, if desired, with hot cooked spaghetti and additional Sauce, heated.

MARGARITA CHICKEN



Margarita Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 5

4 bone-in chicken breast halves
1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
2/3 cup tequila
1/2 cup fresh cilantro leaves, chopped
2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)

Steps:

  • Rinse the chicken breasts and pat dry; set aside.
  • In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
  • Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
  • Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
  • INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

MARGARITA CHICKEN



Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

GRILLED CHICKEN MARGHERITA



Grilled Chicken Margherita image

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

Steps:

  • Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
  • Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
  • Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

MARGARITA CHICKEN II



Margarita Chicken II image

Lime zest, lime juice, gold tequila and honey flavor the sauce for this dish. This is similar to the recipe from a well-known restaurant chain.

Provided by Rayna Jordan

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 13

½ teaspoon lime zest
¼ cup lime juice
2 tablespoons gold tequila
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons cornstarch
¼ teaspoon garlic salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 (10 inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado - pitted, peeled, and cubed
1 lime, cut into 8 wedges

Steps:

  • Preheat oven to Broil.
  • Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
  • Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
  • To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 58.4 g, Cholesterol 68.4 mg, Fat 18.7 g, Fiber 6.7 g, Protein 35.1 g, SaturatedFat 3.5 g, Sodium 792.6 mg, Sugar 10.9 g

SAUTEED CHICKEN MARGHERITA



Sauteed Chicken Margherita image

Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
1/2 cup red onion, finely chopped
1 garlic clove, minced
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
3 plum tomatoes, sliced
1 tablespoon fresh basil, thinly sliced
basil sprig (optional)

Steps:

  • Sprinkle chicken with seasoning, salt and pepper.
  • In large nonstick skillet, heat oil over medium-high heat.
  • Add chicken; cook, turning once, until cooked through 8-10 minutes.
  • Remove to serving plates; cover with foil to keep warm.
  • To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
  • Add wine; boil 1 minute.
  • Add tomatoes; cook just until heated through.
  • Arrange tomatoes over chicken; drizzle with sauce.
  • Sprinkle with sliced basil.
  • If desired, garnish with basil sprigs.

Nutrition Facts : Calories 190.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 371.3, Carbohydrate 4.6, Fiber 0.9, Sugar 2.2, Protein 27.9

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