GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA #DINNER #CHICKENRECIPE
The most effortless garlic spread tomato heated chicken with mozzarella. It's a one skillet formula that comes total with simmered sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most awesome sauce for your quinoa, rice, pasta, or veggies!
We have a garlic – balsamic – margarine tomato circumstance we have to talk about. It's somewhat crazy right now since we're not even in pinnacle tomato season yet and I can't stop, won't stop with this tomato heated chicken formula. What's more, truly, this is only the first of numerous tomato basil balsamic sauces I'll be making. Also, that brings to me to a basic point I'd like to talk about; it's not really a sauce. Be that as it may, increasingly like tomato skillet sauce?
Give me a chance to clarify.
It is the most delectable container sauce slice a whole serving of veggies that would be delightful if you somehow managed to state, mop everything up with a hunk of dry bread? There's likewise fast prepared chicken bosoms and huge amounts of melty mozzarella cheddar to complete the entire thing off. As though those aren't reasons enough without anyone else to give this formula a go, here's somewhat more what your ears wanted to hear –
You just need to clean ONE dish.
This tomato prepared chicken formula is the sort of dinner I adore cooking for both of us. It begins with basic fixings that I for the most part have close by and takes next to no prepare work to prepare. I need to state, in light of the prominence of my one skillet suppers, it's really self-evident, you folks incline toward these sorts of dinners as well.
INGREDIENTS
CHICKEN MARINADE:
1 tablespoons EACH: olive oil and white wine vinegar
3 cloves minced garlic
¼ – ½ teaspoon red pepper flakes
½ teaspoon Italian seasoning
4 boneless skinless chicken breasts
BALSAMIC TOMATO PAN SAUCE:
3 cups cherry tomatoes, halved
2 tablespoons EACH: balsamic vinegar and melted butter
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
½ teaspoon EACH: onion powder and dried thyme
1- 1½ cups shredded mozzarella cheese
DIRECTIONS
- MARINATE: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
- BALSAMIC TOMATO PAN SAUCE: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.
- BAKE: Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!
NOTES
- Extra points for being lazy: you can melt the butter right in your baking dish before adding the remaining ingredients (as long as it is microwave safe!)
- I suggest shredding your own mozzarella for this recipe. Pre-shredded mozzarella didn’t yield such great results for me, unfortunately!
- You can marinate the chicken for up to 4 hours! Feel free to do this earlier in the day if you’d like.
For more detail: https://bit.ly/2H7bIXw
