Chicken Escalopes With Cherry Tomatoes Ricotta And Mozzarella Recipes

CHICKEN-MOZZARELLA MELTS WITH CHERRY TOMATOES

Steps:

• Pound chicken between pieces of plastic to a scant 1/4 inch thick. Heat grill to medium-high. Combine 1/4 cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute. Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes. Remove skillet from grill; cover grill to reheat, 5 minutes.
• Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread.

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

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!

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
• If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
• Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
• Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
• Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
• Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
• Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
• Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.