Lemonandtomatochicken Recipes

Steps:

• Preheat oven to 475.
• Combine garlic, tomato, basil, 1 cup ,mozzarella, balsamic vinegar, salt, and pepper in a small bowl.
• Cut a slit in the side of chicken breasts and fill with mixture.
• make an eggwash with the egg and milk.
• roll breasts in eggwash.
• roll breasts in bread crumbs.
• Bake for 45 minutes.
• remove and spoon tomato sauce, and remaining cheese over breasts.
• bake until cheese is bubbly.

Steps:

• Arrange chicken in an ovenproof dish.
• They should not overlap.
• In a bowl combine everything else but the cheese.
• Mix well.
• Cover the chicken with the mixture.
• Cover with foil.
• Leave this until you want it, it works well if you do it in the morning but it is not necessary.
• Bake at 180C for 45 minutes.
• Remove foil.
• Sprinkle with cheese and bake for 15 minutes.
• The cheese does not need to brown unless you really want it to, I like it just oozy.
• Serve one breast per person on rice or pasta or couscous.
• Even mashed potato could be nice although I've never tried it.

Steps:

• Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
• Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.