CHICKEN WITH ZUCCHINI AND ROASTED PEPPER WRAPS
Grilled rosemary breast of chicken with grilled zucchini and roasted pepper wrap with a creamy mustard cheese. You can slice each wrap into quarters and serve as an appetizer.I`ve made these with provolone cheese in place of mozzarella cheese for more sharpness.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper.
- Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes.
- Meanwhile mix Honey Dijon and cream cheese together.
- Set aside.
- Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear.
- Cover with foil and let sit for 10-15 minutes.
- Grill zucchini till browned on both sides.
- About 4-5 minutes.
- Wrap tortillas in foil and heat on grill just to warm.
- On each warmed tortilla spread 1/4 cream cheese mixture on each.
- Lay 1 ounce fresh mozzarella on the cream cheese mixture.
- Follow with 1/4 basil leaves.
- Slice cooked chicken into thin slices.
- Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini.
- Roll each tortilla a up and enjoy.
BAKED CHICKEN AND ZUCCHINI
A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.
Provided by luaucow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
- Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g
CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE
Categories Chicken Sauté Quick & Easy Goat Cheese Bell Pepper Zucchini Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
- With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.
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