BALSAMIC CHICKEN AND FRESH MOZZARELLA
A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week.
Provided by TVMOVIEGIRL
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 7
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!
Nutrition Facts : Calories 542.4 calories, Carbohydrate 8.5 g, Cholesterol 138.6 mg, Fat 36.8 g, Fiber 0.4 g, Protein 41.2 g, SaturatedFat 15.4 g, Sodium 750.7 mg, Sugar 4.7 g
BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
- Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
- Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.
BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE
Baked Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese! It doesn't get any better than this EASY chicken recipe! Let your oven do ALL the work and have the most delicious Baked Chicken on your table in less than 30 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 8 g, Protein 47 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 161 mg, Sodium 985 mg, Sugar 6 g, ServingSize 1 serving
BALSAMIC CHICKEN LETTUCE WRAP
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
- Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
- Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
- Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.
BRUSCHETTA CHICKEN WRAPS
As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. -Gina Rine, Canfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder., Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°., Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through., Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts : Calories 330 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 569mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
BALSAMIC CHICKEN WRAP WITH MOZZARELLA
Enjoy lunchtime with this Balsamic Chicken Wrap with Mozzarella! The fresh basil is a perfect complement to the balsamic chicken and mozzarella cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine tomatoes, cheese, basil and vinaigrette dressing.
- Spread tortillas with MIRACLE WHIP; top with chicken and tomato mixture.
- Fold in opposite sides of each tortilla, then roll up burrito style.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
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