Marinated Chicken Breasts With Mozzarella Recipes

MARINATED CHICKEN BREASTS WITH MOZZARELLA

Steps:

• Put chicken in a ziptop bag and add dressing.
• Marinate in refrigerator 2-6 hours, turning bag occasionally to coat.
• In a medium saucepan, bring broth to a boil.
• Add uncooked rice.
• Return to boil; reduce heat.
• Cover and simmer 40 minutes.
• Stir broccoli and scallions into rice.
• Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed.
• Meanwhile, drain chicken, discarding marinade.
• In a nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken; cook 10 minutes, turning once, or until no longer pink at centers.
• Heat broiler.
• Lay basil leaves on breast halves in skillet.
• Arrange tomato slices over basil leaves, overlapping as necessary.
• Top each with a half-slice of cheese.
• Broil 3-4 inches from heat about 1 minutes or until cheese is melted.
• Serve with rice and broccoli.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• 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 the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!