Mozzarella
chicken is a simple weeknight dinner recipe! It’s pan seared chicken smothered
in a homemade tomato sauce and melty mozzarella — ready in just 30 minutes!
INGREDIENTS:
·
4 small chicken breasts
·
1 tablespoon olive oil
·
1 tablespoon minced garlic
·
½ cup chopped onions
·
1 (14 ounce) can crushed tomatoes
·
½ teaspoon EACH Italian seasoning AND red pepper flakes (see
notes)
·
¼ teaspoon dried basil
·
1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see
notes)
·
salt and pepper + ¼ cup water
·
4 slices mozzarella cheese (or 1 cup shredded)
TO SERVE:
·
chopped parsley or basil + pasta or crusty bread
DIRECTIONS:
1. CHICKEN: Sprinkle the chicken
with a pinch of salt and pepper on both sides. Heat a large nonstick skillet
over medium high heat with the olive oil. Add the chicken to the skillet and
cook for about 3-5 minutes per side or until the chicken is completely cooked
through, remove to a plate. If you are planning on serving this with pasta, get
the water going and cook the pasta according to package directions.
2. TOMATO SAUCE: Preheat the oven
on the broiler setting. Add the onions to the oil remaining in the pan. If
there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes
until the soften, add the garlic and let cook for 30 seconds. Add the crushed
tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir
to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the
heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a
bit. Season with salt and pepper to taste.
3.
ASSEMBLE: Nestle the chicken breasts into the sauce and using a
spoon, cover the chicken with sauce. Top each breast with a slice of cheese.
Place under the broiler for 1-2 minutes or until the cheese gets nice and
bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with
pasta or crusty bread and a salad.
NOTES:
1. Though I do recommend using
sun-dried tomato pesto for this recipe as it really enhances the flavor of the
sauce and makes it taste like it was simmered all day, basil pesto will also
work in the recipe.
2.
Also, you can use more or less red pepper flakes to taste. Omit
for a milder sauce.
Source : http://littlespicejar.com
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