Chicken Margherita W Sun Dried Tomato Vinaigrette Recipes

CHICKEN WITH SUN-DRIED TOMATO DRESSING

Steps:

• Using sharp knife, make 2 or 3 slashes in each piece of chicken.
• Place chicken in a large plastic bag, then pour dressing overtop chicken.
• Sprinkle with garlic, Italian seasoning, salt and pepper.
• Seal bag and shake or massage bag to mix spices and evenly coat chicken.
• Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
• Remove chicken from marinade and pour remaining marinade into a small bowl.
• Barbeque with lid closed 10 minutes.
• Brush tops of chicken with remaining marinade, then turn chicken.
• Turn chicken occasionally, while grilling 20 to 30 minutes.
• Before serving sprinkle with basil.
• Can be done in the oven at 350 degrees for approximately.
• 40-45 min depending on size of chicken pieces.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Process all in a blender till smooth and pour over your favorite salad greens.

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE

Steps:

• 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.
• 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.
• Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
• Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
• 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.
• Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
• 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.

SUN-DRIED TOMATO CHICKEN

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
• Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.