Chicken With Zucchini And Roasted Pepper Wraps Recipes

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BAKED CHICKEN AND ZUCCHINI



Baked Chicken and Zucchini image

A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.

Provided by luaucow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 egg
1 tablespoon water
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup dry bread crumbs
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon minced garlic
2 tablespoons olive oil
5 zucchinis, sliced
4 tomatoes, sliced
⅔ cup shredded mozzarella cheese
2 teaspoons chopped fresh basil
⅓ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
  • Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g

CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS



Chicken With Zucchini and Roasted Pepper Wraps image

Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness.

Provided by Rita1652

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 tortillas
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon sugar
1 garlic, minced fine
1 sprig fresh rosemary, diced
salt and pepper (to season)
2 chicken breasts
1 small zucchini, sliced lenghtwise into 4
4 slices pickled sweet peppers
4 basil leaves, chiffonade
4 ounces fresh mozzarella cheese
4 ounces cream cheese, softened
2 tablespoons honey dijon mustard

Steps:

  • Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
  • Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
  • Meanwhile mix Honey Dijon and cream cheese together.
  • Set aside.
  • Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
  • Cover with foil and let sit for 10-15 minutes.
  • Grill zucchini till browned on both sides.
  • About 4-5 minutes.
  • Wrap tortillas in foil and heat on grill just to warm.
  • On each warmed tortilla spread 1/4 cream cheese mixture on each.
  • Lay 1 ounce fresh mozzarella on the cream cheese mixture.
  • Follow with 1/4 basil leaves.
  • Slice cooked chicken into thin slices.
  • Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
  • Roll each tortilla a up and enjoy.

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL



Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

  • Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
  • In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
  • Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE



Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese image

Categories     Chicken     Sauté     Quick & Easy     Goat Cheese     Bell Pepper     Zucchini     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/4 cup minced onion
2 tablespoons olive oil
1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini,;squeezed dry in a paper towel
2 tablespoons minced drained bottled roasted red pepper or pimiento
1 ounce of soft mild goat cheese, crumbled
1 whole boneless chicken breast (with skin), halved
1/2 cup chicken broth

Steps:

  • In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
  • With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

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