Marinated Chicken Breasts With Mozzarella Recipes

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Steps:

• Combine all the ingredients, except the chicken, in a saucepan and cook over medium heat just until well blended.
• Remove from heat and pour over chicken.
• Marinate and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees.
• Bake chicken in marinade, uncovered, for 35-40 minutes, basting occasionally.
• Serve warm or chilled.

Steps:

• Put chicken in a ziptop bag and add dressing.
• Marinate in refrigerator 2-6 hours, turning bag occasionally to coat.
• In a medium saucepan, bring broth to a boil.
• Add uncooked rice.
• Return to boil; reduce heat.
• Cover and simmer 40 minutes.
• Stir broccoli and scallions into rice.
• Cover and simmer about 5 minutes or until rice is tender and most of the liquid is absorbed.
• Meanwhile, drain chicken, discarding marinade.
• In a nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken; cook 10 minutes, turning once, or until no longer pink at centers.
• Heat broiler.
• Lay basil leaves on breast halves in skillet.
• Arrange tomato slices over basil leaves, overlapping as necessary.
• Top each with a half-slice of cheese.
• Broil 3-4 inches from heat about 1 minutes or until cheese is melted.
• Serve with rice and broccoli.

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:

• Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a small bowl, dissolve bouillon in apple juice. Add the wine, oil, curry powder, celery salt, soy sauce and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Grill, covered, over medium heat for 35-40 minutes or until a thermometer reads 170°, turning and basting occasionally with reserved marinade.