Seared Italian Marinated Breast Of Chicken With Tomato And Basil Recipes

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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

ITALIAN MARINATED CHICKEN



Italian Marinated Chicken image

Seasoned chicken breasts marinated in Italian-style salad dressing, then sauteed. Only four ingredients make a ferociously simple and tasty dish! Great tasting Italian chicken. Prego! Serve with noodles or rice, if desired.

Provided by JWilliams

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) bottle Italian-style salad dressing
⅓ cup vegetable oil

Steps:

  • To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
  • Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

Nutrition Facts : Calories 613.7 calories, Carbohydrate 11.5 g, Cholesterol 68.4 mg, Fat 51.2 g, Protein 27.7 g, SaturatedFat 7.7 g, Sodium 1905.8 mg, Sugar 9.2 g

SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL



Seared Italian Marinated Breast of Chicken With Tomato and Basil image

In Italian it's Petto di Pollo Marinato e Saltato Con Pomodoro e Basilico! Simple but full of flavor, this dish is a home cook's dream! The chicken can marinate overnight and the sauce can be made early in the day. Serve over pasta for a less formal meal, or at room temperature for an easy summer lunch! Delicious! (Note: cook time does not reflect marinating time of at least 8 hours). From Lidia Bastianich.

Provided by BecR2400

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
4 garlic cloves, crushed
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
salt & freshly ground black pepper (to taste)
2 lbs boneless skinless chicken breasts, split and trimmed
1/4 cup olive oil
8 garlic cloves, crushed
1 lb ripe plum tomato, cored, peeled, seeded, and thinly sliced, juices reserved
red pepper flakes (to taste)
salt & freshly ground black pepper (to taste)
1/2 cup shredded fresh basil leaf

Steps:

  • To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
  • Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
  • To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
  • Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
  • Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
  • Note: Cook time does not reflect marinating time of at least 8 hours.

CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD



Chicken Breasts Marinated In Basil Oil With Tomato-And-Red-Onion Salad image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 6

4 boneless, skinless half-breasts of chicken
4 teaspoons basil oil (see recipe)
2 large tomatoes, thinly sliced
1 red onion, peeled and very thinly sliced
Salt and freshly ground pepper to taste
12 fresh basil leaves, cut across into thin strips

Steps:

  • Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
  • Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.

SEARED MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL



Seared Marinated Breast of Chicken With Tomato and Basil image

Make and share this Seared Marinated Breast of Chicken With Tomato and Basil recipe from Food.com.

Provided by lik2fish

Categories     Poultry

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts
1/2 cup extra virgin olive oil
1 tablespoon minced fresh rosemary leaf
1 tablespoon minced fresh sage leaf
4 garlic cloves, crushed
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil
8 garlic cloves, crushed
1 1/2 lbs vine-ripened plum tomatoes, cored, peeled and seeded, juice reserved
1 pinch serrano pepper
1/2 cup fresh basil leaf, finely shredded

Steps:

  • Cut each chicken breast in half.
  • Pound pieces lightly to a thickness of about 1/4 inch.
  • Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
  • Add the chicken pieces and toss to coat well.
  • Season with salt and pepper and toss well again.
  • Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
  • Remove the chicken to room temperature about 30 minutes before cooking.
  • Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat.
  • Add the garlic and cook, until it is light brown, about 2 minutes.
  • Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
  • Return to the heat.
  • Stir in the peperoncino, season with salt.
  • Simmer about 5 minutes.
  • Stir in 1/4 cup of the basil.
  • Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
  • Add as many of the chicken pieces as will fit in a single layer.
  • Cook until well browned on the underside, about 2 minutes.
  • Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
  • If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
  • Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
  • Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
  • Sprinkle with the remaining 1/4 cup shredded basil and serve.

Nutrition Facts : Calories 421.9, Fat 29, SaturatedFat 4.3, Cholesterol 96.8, Sodium 182.9, Carbohydrate 6.5, Fiber 1.6, Sugar 3.1, Protein 33.6

GRILLED BASIL CHICKEN AND TOMATOES



Grilled Basil Chicken and Tomatoes image

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3/4 cup balsamic vinegar
1/4 cup tightly packed fresh basil leaves
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
8 plum tomatoes
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

TOMATO-BASIL CHICKEN BREASTS



Tomato-Basil Chicken Breasts image

In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. "I like serving it with asparagus spears or broccoli florets," she notes. "Leftover ready-to-serve soup is next day's lunch!" TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1-1/3 cups uncooked spiral pasta
1-1/3 cups ready-to-serve tomato-basil soup
Minced fresh basil, optional

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

Nutrition Facts : Calories 417 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges

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