CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA
Love these escalopes with cherry tomatoes, ricotta, and mozzarella.
Provided by jonjonmarante
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
- Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
- Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
- Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
- Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
- Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 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-MOZZARELLA MELTS WITH CHERRY TOMATOES
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
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.
SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
CHICKEN SCHNITZEL WITH CHILE CHERRY TOMATOES AND MOZZARELLA
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Provided by Donna Hay
Categories Chicken Tomato Bake Fry Kid-Friendly Dinner Lunch Mozzarella Peanut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
- Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.
CHERRY TOMATO MOZZARELLA SAUTE
This side dish is full of flavor and so quick to put together. The cherry tomatoes and mozzarella are perfect alongside almost any main dish you can think of. -Summer Jones, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts : Calories 127 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 194mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.
Provided by David Tanis
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
- In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
- When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
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
TUSCAN CHICKEN WITH CHERRY TOMATOES
This easy recipe has a flavorful sauce that uses the bounty of cherry tomatoes from the garden. Serve over rice or with noodles, or with garlic bread or bruschetta.
Provided by Angie Bergman
Categories Chicken Main Dishes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
- Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
- Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.
Nutrition Facts : Calories 620.2 calories, Carbohydrate 14.3 g, Cholesterol 72.9 mg, Fat 49.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 33.3 g, Sodium 421.4 mg, Sugar 1 g
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- Drizzle the oil into a frying pan/skillet, then heat it up (on a medium heat). Cook the chicken together with the garlic for about 2 minutes on each side.
- Pour the cherry tomatoes into the pan with the balsamic vinegar, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
- Check that the chicken is cooked all the way through, then top each piece with the mozzarella slices. Pop the pan under the broiler/grill until the cheese is melted and bubbling.
- Divide the sauce between two plates, then top with the chicken and garnish with the rest of the basil. Serve with the vegetables and bread (if using).
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