Tomato Mozzarella Chicken is an easy to prepare dish that is exceptionally tasty and flavorful. Plus, it's ideal for those on a low-carb diet. In this article you will find two recipes – Tomato Mozzarella Chicken with Fresh Basil and Balsamic Reduction and Roasted Tomato Mozzarella Chicken Breast.
Recipe for tomato mozzarella chicken with basil
Ingredients:
- 2 boneless, skinless chicken breasts
- olive oil, to taste
- Salt, to taste
- Pepper, to taste
- garlic powder, to taste
- Oregano, to taste
- 1 scoop of fresh mozzarella cheese
- 1 tomato, medium-sized
- 5 leaves fresh basil
For the balsamic glaze:
- 1 cup dark balsamic vinegar (240 ml), inexpensive
- ⅓ cup honey (115 g)
preparation:
- Preheat the oven to 200°C.
- On a parchment-lined baking sheet, season the chicken on both sides with olive oil, salt, pepper, garlic and oregano.
- Bake the chicken for 30 minutes or until cooked through and the juices run clear.
- While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally. (TIPP: 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.
- Take the chicken out of the oven and top it with mozzarella slices and tomatoes.
- Roast the chicken for 8-10 minutes, or until the cheese is melted and the tomatoes are slightly charred.
- While the chicken is roasting, you can chiffonate the basil (cut it into thin strips).
- Drizzle the tomato mozzarella chicken with the balsamic glaze and place the basil on top.
Recipes for mozzarella chicken in basil cream sauceyou can find here!
Baked chicken breast with balsamic vinegar and mozzarella cheese
Balsamic baked chicken breast rubbed with garlic and herbs, drizzled with a tomato balsamic sauce and melted mozzarella cheese! It doesn't get any better than this easy chicken recipe! Boneless, skinless chicken breasts remain juicy when baked in balsamic vinegar. Grape tomatoes, red onion slices and a touch of garlic give them lots of flavor.
Ingredients:
- 4 skinless chicken breasts (about 250g per breast)
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- ground black pepper, to taste
- 5-6 minced garlic cloves
- 2 cups grape or cherry tomatoes, halved (about 200 grams)
- 1/4 red onion, peeled and sliced
- 50 ml Balsamic-Essig
- 1 tablespoon packed brown sugar
- 150g grated mozzarella cheese
- 2 tablespoons fresh chopped parsley or basil, for garnish
preparation:
- Preheat oven to 220°C
- Place the chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon minced garlic. Rub each breast with the spices. Arrange the tomatoes and red onions around the chicken in the baking dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a pitcher. Pour the balsamic vinegar over the chicken breasts and toss each breast in the sauce to coat evenly.
- Bake the chicken breasts in the preheated oven for 20-25 minutes (depending on the thickness of the chicken breasts) or until no longer pink in the center. Sprinkle with cheese and grill for 4-5 minutes, until cheese is melted and golden brown.
- Garnish the dish with parsley and serve with rice or pasta drizzled with the pan juices.
Tips for Roasting Chicken Breasts
Bake:This is the part some people fear. How long do you fry chicken breasts? On a high or low flame? How do you know when it's ready? Fry the chicken breasts at high temperature (220°C) instead of low and slow heat. And why? The longer the chicken breast stays in the oven, even at a low temperature, the faster it dries out and becomes like the sole of a shoe. Breasts don't take much time at all.
How long do you roast chicken breasts in the oven? At the above temperature usually about 20-20 minutes. Cooking times may vary depending on how thick the chicken breasts are, how hot your oven is, and whether you preheated it before roasting. When in doubt, use a meat thermometer to ensure the chicken is heated to 160-150°F (70-75°C).
Tipp: After baking, let the chicken rest for 5 minutes before cutting. The cheese acts like a foil over the chicken so that the wonderful juices cannot escape.
Supplements:Serve this dish with plain rice and drizzle the juice over it. It's divine. You can also serve it with pasta tossed with olive oil and garlic, or with mashed cauliflower (a low-carb option), mashed potatoes, or a simple salad if you want something lighter.
Paella with chicken recipe for a delicious dinnercan be seen here!
