CHICKEN CAPRESE
Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.
Provided by Steven George Pierce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
- Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
- Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 496.4 calories, Carbohydrate 7.6 g, Cholesterol 105.4 mg, Fat 35.3 g, Fiber 2.9 g, Protein 36.4 g, SaturatedFat 11.6 g, Sodium 192.5 mg, Sugar 3.5 g
MOZZARELLA CHICKEN
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
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
HASSELBACK CHICKEN RECIPE BY TASTY
Here's what you need: fresh spinach, ricotta cheese, chicken breasts, cheddar cheese, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.
- Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.
- Cut slits into the chicken breasts about 1cm (½ inch) apart but don't cut all the way through - about 75% of the way down is what you should aim for.
- Stuff all of the spinach and ricotta mixture into the slits.
- Season the chicken with salt and pepper.
- Grate the cheddar and sprinkle it generously on top.
- Shake the ground paprika over the chicken to add some colour and flavour.
- Bake in the centre of a pre-heated oven for 20-25 minutes 400°F (200°C) until the cheese has melted and the juices are clear.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 55 grams, Sugar 0 grams
CHICKEN SAUTE WITH MOZZARELLA CHEESE (KASARLI TAVUK)
A recipe I found to post for ZWT 6 at TurkishCookbook.com, so untried by me. It is a Turkish chicken recipe that looked very tasty.
Provided by diner524
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sized pan, saute the onion with butter and olive oil. Add the garlic and when the smell of the garlic comes out, add the chicken. Cook the chicken until the colour changes. Add the mushrooms, tomatoes, cubanelle pepper (red bell pepper), salt and pepper. Simmer for about 15 minutes with the lid covered. Turn the heat off and sprinkle some oregano all over.
- Transfer to the oven proof dish. Sprinkle the shredded cheese and red pepper on top. Preheat the oven to 400 F (200 C) and bake until the cheese melts. Serve with Turkish Pilaf.
Nutrition Facts : Calories 571.7, Fat 34.1, SaturatedFat 12, Cholesterol 165.5, Sodium 275.2, Carbohydrate 15.1, Fiber 3.7, Sugar 8.3, Protein 50.9
BASIL PESTO TOMATO MOZZARELLA CHICKEN BAKE
Basil Pesto Tomato Mozzarella Chicken Bake - low carb, gluten-free recipe. Once the chicken is cooked, use the delicious juices from your baked chicken to pour over cooked rice or cooked pasta, such as spaghetti or angel hair pasta, to serve as side dishes with this Mozzarella chicken. Because you bake everything in one pan, the cleanup is minimal.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- Place chicken breasts in a medium size casserole pan.
- Sprinkle the chicken with salt. Top with minced garlic.
- Spread basil pesto evenly over each chicken breast.
- Add tomato slices on top.
- Add thickly sliced fresh Mozzarella cheese on top.
- Bake at 400 F in the preheated oven for 20-30 minutes, depending on the thickness of your breasts.
- When serving, top each chicken breast with fresh chopped basil, and a fresh slice of tomato. Pour the juices from the bottom of the casserole pan over pasta or rice.
Nutrition Facts : Calories 563 kcal, Carbohydrate 7 g, Protein 62 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 191 mg, Sodium 911 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
SPICY CHICKEN & CHORIZO PASTA
A quick and easy pasta dish with stong, bold flavours; suitable for a midweek supper or a saturday night indoors with friends
Provided by lauraburkett
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat olive oil in a pan.
- Dice chicken and chorizo and add to pan - fry gently for 3-4 minutes until chicken is browned and chorizo oil is released
- Whilst chicken is cooking, roughly chop onion and pepper and finely chop garlic and chilli. Add to pan and cook until onion and peppers have softened and chicken is cooked thoroughly
- Add tomatoes to pan, gently cook for 5 min until tomatoes begin to burst.
- Cook pasta as per pack instructions
- Whilst pasta is cooking add creme fraiche, lemon juice and pesto to chicken and warm thorugh. Season to taste
- Add cooked drained pasta to chicken and creme fraiche mix and stir until coated - serve with a rocket and parmesan salad
CHICKEN PASTA BAKE - FAMILY FRIENDLY
This chicken pasta bake is family-friendly and has a healthy style with its high vegetable content of Cauliflower and Spinach
Provided by My Kids Lick The Bowl
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- (Pasta) Pop on a large pot of water to boil- once boiling cook the pasta. Use the packet directions as a guide for cooking time, as the pasta will also be baked I tend to cook the pasta for approximately two-thirds of the suggested cooking time, but while this is happening you can move on to the other steps.
- (Chicken) Heat a pan and brown your chicken
- (Veggies) Cut the cauliflower into florets, add to a second pot, cover with water and bring to boil (leave to boil until tender)
- (White Sauce ) Add butter to a third smaller pot, heat over a medium/low heat until melted
- (White Sauce ) Heat your milk and stock (you don't have to, but the sauce making is much faster with warmed milk and stock)
- (White Sauce ) Add the flour to the pot and cook off for the basis of your roux/white sauce
- (White Sauce ) Gradually add the milk and stock to create a thick velvety sauce
- (White Sauce )Add cheese to the white sauce and allow to melt into the sauce. Once done remove from the heat (you do not want a white sauce to boil, as it goes runny)
- (Pasta) Remeber to check back on your pasta water and cook your pasta as per the packet instructions, once ready drain thoroughly
- (Veggies) Remember to check on your cauliflower, once tender add 2 handfuls of spinach to the pot and let steam until wilted for a few minutes.
- (Veggies) Drain the water from the cauliflower and spinach, blend to create a purée (I use a stick blender to do this)
- Add the veggie purée to the cheese sauce and mix (do this in whichever is the bigger pot, ie the white sauce pot or the cauliflower pot. Be sure to taste the sauce at this stage, season with salt and pepper to your tastes.
- Mix the sauce mixture and with the cooked pasta and browned chicken, add one more handful of spinach if desired and mix through
- Pop the pasta mix into a baking/lasagna dish, top with grated cheese
- Bake in an oven at 180 degrees for 30-35mins, until cheese, is melted and golden
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Protein 17 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 37 mg, Sodium 592 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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