Best Chicken Breasts Smothered In Tomatoes And Mozzarella Recipes

EASY SMOTHERED CHICKEN BREASTS

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

CHICKEN BREASTS SMOTHERED IN TOMATO AND MOZZARELLA

Steps:

• 1. Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness using flat side of meat mallet or rolling pin.
• 2. Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• 3. Cook chicken 31/2 minutes per side or until no longer pink in center. Transfer to plate keep warm.
• 4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Cook and stir onion and garlic 3 minutes.
• 5. Add tomatoes bring to a simmer. return chicken to skillet, spooning tomato mixture over chicken.
• 6. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

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!

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA

Steps:

• Preheat broiler.
• Pound chicken with flat side of mallet to 1/4" thickness.
• Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• Add chicken and cook turning once until no longer pink in center.
• Transfer to plate, cover and keep warm.
• Heat remaining oil in same skillet over medium heat.
• Add onions and garlic, cook and stir 5 minute.
• Add tomatoes: bring to a simmer.
• Return chicken to skillet, spooning onion and tomato mixture over chicken.
• Sprinkle cheese over top.
• Broil 4 to 5 inches from heat until cheese is melted.

TENDER TOMATO CHICKEN BREASTS

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
• In another small shallow dish whisk the eggs.
• Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
• Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
• Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
• Place the browned breasts single layer in the greased casserole dish.
• At this point you can cool and refrigerate until ready to bake.
• Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
• Set oven to 350 degrees, oven rack set to bottom position.
• Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
• Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
• Delicious.

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES

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.