Chicken Breasts Smothered In Tomatoes And Mozzarella Recipes

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SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA



Sheet-Pan Chicken with Tomatoes and Mozzarella image

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

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

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 BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA



Chicken Breasts Smothered in Tomatoes and Mozzarella image

This simple to prepare, very flavorful, easy to modify with ingredients you may have on hand and carb friendly. I got this recipe from the cookbook "Favorite Brand Name Low-Carb Recipes"

Provided by Smilynn

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3 tablespoons olive oil, divided
1 cup chopped onion
2 teaspoons bottled minced garlic
1 (14 ounce) can Italian stewed tomatoes
16 ounces shredded mozzarella cheese (1 1/2 cups)

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.

CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA



Chicken Breast With Tomato Sauce and Mozzarella image

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

7 boneless skinless chicken breasts
2 large eggs, slightly beaten
2 cups dry breadcrumbs (use dry breadcrumbs only!)
1/4 cup grated parmesan cheese
1/2-1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 -2 teaspoon seasoning salt
1/2 teaspoon black pepper (or to taste)
2 -3 cups marinara sauce (use about 1/3 cup sauce for each breast, but can use more)
7 -14 slices mozzarella cheese (or to taste)

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.

CHICKEN BREASTS WITH SMOKED MOZZARELLA



Chicken Breasts With Smoked Mozzarella image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 tablespoons shredded smoked mozzarella
1/2 cup cooked rice
Salt and freshly ground black pepper
8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
4 tablespoons flour
2 tablespoons olive oil
3 tablespoons minced shallots
1 large clove garlic, minced
1/2 cup dry white wine
1/2 cup finely chopped or pureed fresh or canned tomatoes
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 2 grams, TransFat 0 grams

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY



Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

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

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

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



Mozzarella Chicken image

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

4 skinless, boneless chicken breasts
¼ cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
¼ cup butter
2 teaspoons minced garlic
1 cup dry white wine

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

MOZZARELLA TOMATO CHICKEN



Mozzarella Tomato Chicken image

I got this recipe from an ex girlfriend, who loved it but couldn't cook to save her tail. She gave it to me so I could make it for her. This is all that is left of the relationship, and I will keep it around for along time.

Provided by Chef Baller

Categories     Chicken Breast

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

5 boneless chicken breasts
7 garlic cloves, diced
4 small tomatoes, diced
lots fresh basil, chopped
1 1/2 cups fresh mozzarella cheese, 1 cup diced, 1/2 cup sliced thin
1/4 cup balsamic vinegar
1 egg
1 dash milk
1/2 cup breadcrumbs
1/2 cup tomato sauce
1 pinch sea salt
pepper

Steps:

  • Preheat oven to 475.
  • Combine garlic, tomato, basil, 1 cup ,mozzarella, balsamic vinegar, salt, and pepper in a small bowl.
  • Cut a slit in the side of chicken breasts and fill with mixture.
  • make an eggwash with the egg and milk.
  • roll breasts in eggwash.
  • roll breasts in bread crumbs.
  • Bake for 45 minutes.
  • remove and spoon tomato sauce, and remaining cheese over breasts.
  • bake until cheese is bubbly.

Nutrition Facts : Calories 434.8, Fat 22.7, SaturatedFat 8.8, Cholesterol 161.7, Sodium 644.1, Carbohydrate 14.6, Fiber 1.8, Sugar 4.1, Protein 41.6

SMOKED MOZZARELLA SKILLET CHICKEN



Smoked Mozzarella Skillet Chicken image

An easy way to dress up chicken breasts, this recipe incorporates a tasty smoked mozzarella cheese. Cooked in a cast iron skillet, you can keep your oven off and your kitchen cool!

Provided by mrs.g

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon olive oil
1 (8 ounce) package smoked mozzarella cheese, thinly sliced

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.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 2.9 g, Cholesterol 94.6 mg, Fat 18.2 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 8.3 g, Sodium 848.1 mg, Sugar 0.2 g

CHICKEN BREAST SMOTHERED IN TOMATOES & MOZZARELLA



Chicken Breast Smothered in Tomatoes & Mozzarella image

This is a great dish for those on a Low-Carb diet.

Provided by Norma DeRemer @PApride

Categories     Chicken

Number Of Ingredients 6

4 - boneless skinless chicken breast halves (about 1 1/2 pounds)
3 tablespoon(s) olive oil, divided
1 cup(s) chopped onion
2 teaspoon(s) bottled minced garlic, or fresh if you have it
1 can(s) (14 ounce) italian-style tomatoes
1 1/2 cup(s) (6 ounces) shredded mozzarella cheese

Steps:

  • Preheat broiler
  • Pound chicken breasts between 2 pieces of plastic wrap to 1/2-inch thickness using flat side of meat mallet or rolling pin
  • Heat 2 tablespoons oil in ovenproof skillet over medium heat. Add chicken and cook about 3-1/2 minutes per side or until no longer pink in center. Transfer to plate; cover and keep warm
  • Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic; cook and stir 3 minutes. 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 melts.

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA



Chicken Breasts Smothered in Tomatoes and Mozzarella image

I made this recipe, but as my custom when cooking, I just season my chicken with various spices that I have on hand. This recipe didn't mention any seasonings so I added my own without measuring. I apologize for not having any measurements for this recipe.

Provided by Diane Taylor @LUV2COOKNBAKE2

Categories     Chicken

Number Of Ingredients 6

4 - boneless skinless chicken breat halves ( about 1 1/2 lbs.)
2 teaspoon(s) bottled minced garlic
3 tablespoon(s) olive oil, divided
1 can(s) stewed tomatoes, italian-style (14 oz ) undrained
1 cup(s) chopped onion
1 1/2 cup(s) shredded mozzarella cheese

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.

CHICKEN-MOZZARELLA MELTS WITH CHERRY TOMATOES



Chicken-Mozzarella Melts with Cherry Tomatoes image

Teleport yourself to a sidewalk cafe in Paris with these chicken paillards in a spicy-sweet tomato sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 boneless, skinless chicken-breast halves (each 6 ounces), butterflied
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced (2 tablespoons)
12 ounces cherry tomatoes, halved (2 packed cups)
1 cup halved Peppadew peppers, plus 1 tablespoon brine
Kosher salt and freshly ground pepper
6 ounces mozzarella, thinly sliced
1/4 cup packed fresh basil leaves
1 cup packed fresh baby arugula
Grilled crusty bread, for serving

Steps:

  • Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium-high. Combine 1/4 cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
  • Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread.

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Place the cherry tomatoes around the chicken then pop into the hot oven and cook for twelve to fourteen minutes until the thickest part of each breast is cooked through and the juices run clear. Serve with the bread on the side and the pan juices drizzled over the tomatoes.
From onceuponafoodblog.com


CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA
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From champsdiet.com


PAN-FRIED CHICKEN BREAST WITH TOMATO SAUCE AND SMOKED …
2015-02-16 Preheat broiler. Heat olive oil to medium-high in a large skillet. Mix together flour, oregano, thyme, rosemary and garlic powder on a plate. Dredge each piece of chicken in flour and shake off excess. Without crowding the pan, work in batches to fry chicken 3-4 minutes per side until golden brown.
From runawayapricot.com


KETO SKILLET CHICKEN AND MOZZARELLA - READY IN 25 MINUTES
2021-10-20 Instructions: 1. Add the olive oil to a skillet over medium-high heat on the stove. 2. Place the chicken into the heated skillet and season with the garlic powder as well as salt and pepper to taste. 3. Saute the chicken until completely cooked through. Remove and set aside.
From stylishcravings.com


BALSAMIC BAKED CHICKEN BREAST WITH MOZZARELLA CHEESE
2019-09-16 Preheat oven to 220°C | 430°F. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in …
From cafedelites.com


TOMATO BASIL ARTICHOKE BAKED CHICKEN - JULIA'S ALBUM
2016-05-13 Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
From juliasalbum.com


CHICKEN BREAST WITH MOZZARELLA AND TOMATO - BLOG DI FLAVORSOFITALY
2022-01-26 Add the chicken to the vegetables and brown them. When the chicken’ll be well cooked and browned, pour the wine, let it boil over high heat and add the tomato sauce. Cover and cook for 20 minutes over medium heat. Then remove the lid and let the sauce shrink over a high flame. Once the sauce has shrunk, add the diced mozzarella cheese (you ...
From blog.giallozafferano.com


ONE PAN MOZZARELLA CHICKEN THIGHS - COOL BEAN COOKING
Preheat oven to 425°. Heat one tablespoon of the olive oil in a large, oven-safe skillet over medium heat. Rub the remaining olive oil on the chicken thighs. Sprinkle both sides of the chicken with one tablespoon of the Italian seasoning; season with salt and pepper to taste. Place chicken thighs into heated pan.
From coolbeancooking.com


ITALIAN CHICKEN WITH TOMATOES AND FRESH MOZZARELLA
2021-08-14 Remove chicken from skillet and let rest on a plate. Add a drizzle of olive oil to the pan and add the tomatoes and garlic. Cook on medium heat for about 3 minutes or until tomatoes have softened. Add chicken back to skillet and top with sliced mozzarella cheese. Once cheese is gooey and melted, remove from heat and serve.
From healthywithachanceofsprinkles.com


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