Best 2 Chicken Margherita W Sun Dried Tomato Vinaigrette Recipes

Embark on a culinary journey to savor the delectable Chicken Margherita with Sun-Dried Tomato Vinaigrette, a symphony of flavors that will tantalize your taste buds. This dish is a harmonious blend of juicy chicken, savory sun-dried tomato vinaigrette, and a medley of fresh herbs, creating a delightful balance of tangy, sweet, and aromatic notes.

Accompanying this main course are three additional recipes that elevate the dining experience. Indulge in the refreshing Sun-Dried Tomato Vinaigrette, a versatile dressing that adds a burst of flavor to salads, grilled vegetables, and even pasta dishes. Delve into the secrets of creating homemade Basil Pesto, a vibrant and aromatic sauce perfect for enhancing pasta, sandwiches, and bruschetta. Last but not least, master the art of preparing Garlic Knots, soft and fluffy bread knots infused with the irresistible aroma of garlic and herbs.

Together, these recipes form a cohesive culinary experience that is both satisfying and memorable. So, gather your ingredients, prepare your taste buds, and embark on this delightful culinary adventure.

Here are our top 2 tried and tested recipes!

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE

Chicken Margherita w/ Sun-Dried Tomato Vinaigrette image

So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.

Provided by Jennifer Bass

Categories Pasta

Time 40m

Number Of Ingredients 11

Ingredients

8 oz package of sliced baby portobello mushrooms
1 pkg frozen spinach, thawed, and drained of any excess water
1 pt cherry tomatoes, halved
1 large roasted red pepper, sliced julienne
3 clove roasted garlic, minced
1 large chicken breast, grilled and sliced
1 c sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
salt & pepper
1 box whole wheat penne pasta
2 oz shredded mozzarella cheese
1 tsp dried basil

Steps:

1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.

SUN-DRIED TOMATO CHICKEN

Sun-Dried Tomato Chicken image

Impress your family with Sun-Dried Tomato Chicken from My Food and Family! Bacon meets better-for-you in this smart and savory chicken dish. Sun-dried tomato vinaigrette, herbs and fresh tomatoes create unforgettable flavor everyone will love in our Sun-Dried Tomato Chicken recipe.

Provided by My Food and Family

Categories Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

2 slices OSCAR MAYER Bacon, chopped
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

Tips:

For the best flavor, use ripe, juicy tomatoes.
If you don't have sun-dried tomatoes, you can use fresh tomatoes. Simply roast them in the oven until they are slightly caramelized.
To make the vinaigrette, use a good quality olive oil. This will help to enhance the flavor of the tomatoes and herbs.
You can adjust the amount of vinegar in the vinaigrette to taste. If you like a more tangy dressing, add more vinegar. If you prefer a milder dressing, add less vinegar.
The chicken can be cooked in a variety of ways. You can grill it, bake it, or pan-fry it. Just be sure to cook it until it is cooked through.
The chicken and vinaigrette can be served immediately or chilled for later use.

Conclusion:

This chicken margherita with sun-dried tomato vinaigrette is a flavorful and easy-to-make dish that is perfect for any occasion. The chicken is juicy and tender, and the vinaigrette is tangy and refreshing. This dish is sure to be a hit with your family and friends.