Chicken Caprese Alfredo Recipes

Steps:

• Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
• Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
• Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta cheese, eggs, 1/2 cup of the Parmesan cheese, 1/4 cup of the basil, the garlic and salt. In another medium bowl, mix chicken, spinach and remaining 1/2 cup Parmesan cheese.
• Spread 1/4 cup of the pasta sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of ricotta mixture, half of chicken mixture, 1 cup of the mozzarella cheese and 1/2 cup of the pasta sauce. Repeat. Top with remaining noodles, remaining pasta sauce, tomatoes and remaining 1 cup mozzarella cheese.
• Bake 45 to 50 minutes or until noodles are tender and casserole is bubbly. Let stand uncovered 10 minutes; sprinkle with remaining 1/4 cup basil.

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
• Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
• Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
• Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
• Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Steps:

• Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
• Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
• Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
• Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour 1/4 cup dressing into a small bowl.
• Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
• Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
• Spread the tomato mixture evenly around chicken in a single layer.
• Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
• Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°., Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.

Steps:

• Tomatoes and Basil Preparation:.
• Core and cut Roma (plum) tomatoes into 1-inch pieces. Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato.
• Cut basil leaves into 1-inch pieces (no stems).
• Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly.
• Cover, set aside and refrigerate for at least 1 hour.
• Chicken Preparation:.
• Preheat oven to 350 degrees Fahrenheit.
• Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat.
• Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches.
• When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
• Pasta Preparation:.
• Cook pasta according to package directions.
• Drain and set aside until needed.
• Sauce Preparation:.
• While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat.
• Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown.
• Slowly add 1 tablespoon of flour and stir to combine.
• Add white wine and bring to a boil. Boil for approximately 1 minute.
• Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute.
• Add heavy cream. Lower heat and bring to a simmer.
• Add grated Parmesan cheese.
• Assembling Chicken Caprese:.
• Preheat broiler.
• Remove chicken from baking dish and set aside until needed.
• Transfer pasta to baking dish and partly coat with sauce.
• Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta.
• Place chicken on top of pasta.
• Sprinkle shredded mozzarella cheese evenly over chicken.
• Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.