Best Margherita Chicken Recipes

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MARGHERITA CHICKEN



Margherita Chicken image

Fresh basil gets all the respect in this super supper-even forks will stand at attention when it hits the table. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup reduced-fat balsamic vinaigrette
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup marinara sauce
16 fresh basil leaves
2 plum tomatoes, thinly sliced lengthwise
1 cup frozen artichoke hearts, thawed and chopped
3 green onions, chopped
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large bowl, combine vinaigrette and garlic. Add chicken; turn to coat. Cover; refrigerate 30 minutes. Drain and discard marinade. Sprinkle chicken with salt and pepper., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 5 minutes. Turn; top with marinara, basil, tomatoes, artichokes, onions and cheese. Cover and cook until chicken is no longer pink and cheese is melted, 5-6 minutes.

Nutrition Facts : Calories 273 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 606mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

GRILLED CHICKEN MARGHERITA PIZZAS



Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

Steps:

  • Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
  • On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
  • With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA



Stuffed Chicken with Margherita® Capicola image

Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 40m

Yield 4

Number Of Ingredients 12

8 skinless, boneless chicken breast halves
16 slices Margherita® Capicola
16 slices fontina cheese
4 portobello mushrooms, sliced
8 toothpicks (to hold chicken cutlets together)
1 cup all-purpose flour for dredging
½ cup vegetable oil for frying
1 tablespoon unsalted butter
¼ cup white wine
1 cup chicken broth
2 tablespoons parsley
Salt and pepper to taste

Steps:

  • Butterfly the chicken breast so you are creating a pocket.
  • Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
  • Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
  • Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
  • Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

Nutrition Facts : Calories 1206.9 calories, Carbohydrate 33.8 g, Cholesterol 286.6 mg, Fat 77.9 g, Fiber 2.6 g, Protein 89.3 g, SaturatedFat 31.6 g, Sodium 1609.9 mg, Sugar 4 g

CHICKEN BREASTS ALLA MARGHERITA



Chicken Breasts Alla Margherita image

Make and share this Chicken Breasts Alla Margherita recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 whole boneless skinless chicken breasts
1/4 cup flour
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy (optional)
2 ounces prosciutto ham, thinly sliced
4 ounces italian Fontina cheese, thinly sliced

Steps:

  • Cut each whole breast in half lengthwise.
  • Combine flour, salt and pepper; dredge chicken in flour mixture, shaking off excess.
  • Heat 1½ teaspoons each butter and oil over medium heat in a large frying pan.
  • When hot, place half of chicken in pan and sauté 2 to 3 minutes, or until lightly browned.
  • Transfer to a shallow, 2-quart glass baking dish.
  • Repeat with remaining butter, oil and chicken.
  • Remove from pan.
  • Pour wine, broth and brandy into hot pan.
  • Bring to a boil, reduce heat and simmer until slightly thickened, about 5 minutes.
  • Top each piece of chicken with slices of prosciutto and fontina.
  • Pour the wine sauce over the top.
  • Bake, uncovered, in a preheated 350-degree oven for 15 minutes or until chicken is cooked through and the cheese has melted.

Nutrition Facts : Calories 283.6, Fat 13.3, SaturatedFat 5.8, Cholesterol 102.6, Sodium 756.1, Carbohydrate 4.9, Fiber 0.1, Sugar 0.6, Protein 30.9

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS



Grilled Chicken Margherita Tostada Pizzas image

Make and share this Grilled Chicken Margherita Tostada Pizzas recipe from Food.com.

Provided by MeliBug

Categories     Lunch/Snacks

Time 35m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 garlic clove, Finely Chopped
2 boneless skinless chicken breasts
1/2 teaspoon seasoning salt
4 flour tortillas (about 8 inches)
1 1/2 cups finely shredded mozzarella cheese
2 plum roma tomatoes, thinly sliced
1/4 cup sliced fresh basil leaf

Steps:

  • Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
  • Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
  • With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!

Nutrition Facts : Calories 324, Fat 16.7, SaturatedFat 6.9, Cholesterol 70.9, Sodium 524.4, Carbohydrate 17.9, Fiber 1.4, Sugar 1.8, Protein 24.7

FAST AND FIERY CHICKEN MARGHERITA



Fast and Fiery Chicken Margherita image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. olive oil
2 cups Bertolli® Arrabbiata Sauce
4 slices fresh or packaged mozzarella cheese (about 4 oz.)
4 fresh basil leaves

Steps:

  • Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes.
  • Stir in Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand 1 minute or until cheese is melted. Garnish with basil. Serve, if desired, with hot cooked spaghetti and additional Sauce, heated.

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE



Chicken Margherita w/ Sun-Dried Tomato Vinaigrette image

So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.

Provided by Jennifer Bass

Categories     Pasta

Time 40m

Number Of Ingredients 11

8 oz package of sliced baby portobello mushrooms
1 pkg frozen spinach, thawed, and drained of any excess water
1 pt cherry tomatoes, halved
1 large roasted red pepper, sliced julienne
3 clove roasted garlic, minced
1 large chicken breast, grilled and sliced
1 c sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
salt & pepper
1 box whole wheat penne pasta
2 oz shredded mozzarella cheese
1 tsp dried basil

Steps:

  • 1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
  • 2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
  • 3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
  • 4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
  • 5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
  • 6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
  • 7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.

GRILLED CHICKEN MARGHERITA TOSTADA PIZZAS



Grilled Chicken Margherita Tostada Pizzas image

How to make Grilled Chicken Margherita Tostada Pizzas

Provided by @MakeItYours

Number Of Ingredients 9

INGREDIENTS
1 tablespoon olive oil
1 garlic clove, Finely Chopped
2 boneless skinless chicken breasts
1/2 teaspoon seasoning salt
4 flour tortillas ( about 8 inches)
1 1/2 cups finely shredded mozzarella cheese
2 plum roma tomatoes, thinly sliced
1/4 cup sliced fresh basil leaf

Steps:

  • Heat up grill. In a small bowl, mix oil and garlic together. Brush the chicken breasts with 1 teaspoon of the oil mixture and sprinkle with seasoned salt. Place on grill over medium-high heat and cover grill. Cook for 12-18 minutes,turning once, until juices are gone from chicken. Reduce heat to medium-low.
  • Place tortillas on ungreased cookie sheets. Brush the remaining oil mixture on tortillas. Sprinkle each tortilla with 1/4 cup of the mozzarella cheese. Cut the chicken into strips and arrange on top of the cheese. Add the tomato slices, sprinkle the remaining cheese and add the basil.
  • With a spatula, carefully slide the pizzas onto the grill over medium-low heat. Cover the grill and let cook 3-5 minutes. (rotate the pizzas around to avoid hot spots). Once cheese is melted, remove the pizzas off the grill and serve. Enjoy!

SAUTEED CHICKEN MARGHERITA



Sauteed Chicken Margherita image

Tender chicken breasts get loads of flavor from a simple pan sauce of white wine, onion and tasty drippings. I like to use thin breasts for this dish so it cooks faster in the skillet.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
1/2 cup red onion, finely chopped
1 garlic clove, minced
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
3 plum tomatoes, sliced
1 tablespoon fresh basil, thinly sliced
basil sprig (optional)

Steps:

  • Sprinkle chicken with seasoning, salt and pepper.
  • In large nonstick skillet, heat oil over medium-high heat.
  • Add chicken; cook, turning once, until cooked through 8-10 minutes.
  • Remove to serving plates; cover with foil to keep warm.
  • To same skillet, add onion and garlic; cook until tender, 2-3 minutes.
  • Add wine; boil 1 minute.
  • Add tomatoes; cook just until heated through.
  • Arrange tomatoes over chicken; drizzle with sauce.
  • Sprinkle with sliced basil.
  • If desired, garnish with basil sprigs.

Nutrition Facts : Calories 190.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 371.3, Carbohydrate 4.6, Fiber 0.9, Sugar 2.2, Protein 27.9

FOUR CHEESE MARGHERITA PIZZA WITH CHICKEN



Four Cheese Margherita Pizza with Chicken image

I found the pizza recipe on line but decided the on line version needed more cheese and I also added the chicken. I hope you enjoy my version. If you need a rotisserie chicken recipe see my other recipes for how to cook rotisserie chicken.

Provided by Lisa Swarm @ShoeGirl

Categories     Chicken

Number Of Ingredients 11

2 - (12 inch) pre-baked pizza crusts
1/4 cup(s) olive oil
1 tablespoon(s) minced garlic
1/2 teaspoon(s) sea salt
4 - roma tomatoes, sliced
1 1/2 cup(s) shredded mozzarella cheese
1 cup(s) shredded fontina cheese
3/4 cup(s) freshly grated parmesan cheese
3/4 cup(s) crumbled feta cheese
10 - fresh basil leaves, washed, dried
2 cup(s) precooked shredded rotisserie chicken

Steps:

  • Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F.
  • Brush each pizza crust with some of the tomato marinade. Spread evenly shredded chicken.
  • Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
  • Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
  • Enjoy!

MARGHERITA CHICKEN AND ZUCCHINI RECIPE



Margherita Chicken and Zucchini Recipe image

Provided by kissmekate39

Number Of Ingredients 9

garnish:
chicken cubes
1 tsp. olive oil
1 clove garlic (crushed)
1/4 tsp. salt
pepper
zucchini cut into half moon
grape tomatoes (halved)
basil and parm

Steps:

  • 1. cast iron skillet: add oil and garlic 2. add chicken and s and p 3. remove and set aside 4. cook zucchini the same way, add tomatoes at the end. 5. add chicken back and serve with basil and parm

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