Best 7 Mozzarella Basil Chicken With Roasted Tomatoes Recipes

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Indulge in the delightful flavors of "Mozzarella Basil Chicken with Roasted Tomatoes," a culinary masterpiece that tantalizes your taste buds with every bite. This delectable dish features tender chicken breasts smothered in a rich and flavorful sauce, complemented by the vibrant colors and sweetness of roasted tomatoes. The succulent chicken, marinated in a blend of zesty herbs and spices, is cooked to perfection, ensuring a juicy and succulent texture. The velvety sauce, prepared with a medley of aromatic ingredients, adds a layer of savory richness that perfectly complements the chicken. Roasted tomatoes, bursting with natural sweetness and a hint of smokiness, provide a delightful contrast to the savory sauce. Served atop a bed of fluffy rice or your favorite pasta, this dish promises a satisfying and memorable culinary experience. But don't stop there, as the article also includes recipes for a tantalizing "Creamy Garlic Butter Sauce" that adds a touch of creamy indulgence to any dish, as well as a refreshing "Simple Summer Berry Salad" that bursts with vibrant flavors and is perfect for a light and healthy side. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 7 tried and tested recipes!

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY



Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Provided by Crystal Hatch

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

Steps:

  • Preheat oven to 400°F (200°C).
  • On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
  • Bake for 30 minutes, or until cooked through and juices run clear.
  • While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
  • NOTE: It should take about 20 minutes for the mixture to reduce.
  • Once the glaze has reached your desired thickness, remove it from the heat and set aside.
  • Remove the chicken from the oven and top with slices of mozzarella and tomato.
  • Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
  • While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
  • Drizzle the balsamic glaze over the chicken and top with basil.
  • Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams

BASIL CHICKEN WITH ROASTED TOMATOES



Basil Chicken with Roasted Tomatoes image

Serve a Healthy Living basil chicken dish at dinnertime tonight! Basil Chicken with Roasted Tomatoes is filled with mozzarella for a melty cheese taste.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 small boneless skinless chicken breasts (1 lb.)
12 large fresh basil leaves, divided
2 oz. KRAFT Mozzarella Cheese, cut into 4 slices
4 large oil-packed sun-dried tomatoes, drained
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
2-1/4 cups grape tomatoes, halved

Steps:

  • Heat oven to 400ºF.
  • Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
  • Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
  • Bake 30 min. or until chicken is done (165ºF).
  • Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

MOZZARELLA TOPPED CHICKEN WITH ROASTED TOMATO AND BASIL SAUCE



Mozzarella Topped Chicken With Roasted Tomato and Basil Sauce image

This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

500 g cherry tomatoes
5 garlic cloves, unpeeled (large ones)
2 tablespoons olive oil
4 chicken breasts
1/4 cup fresh basil, chopped between coarse and fine
60 ml cream
200 g mozzarella cheese, sliced into 4 slices

Steps:

  • Preheat oven 200c.
  • Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.
  • Cook chicken in a pan, until nicely browned and cooked through.
  • When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.
  • Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.
  • Top each breast with a slice of mozzarella and place under grill until cheese melts.
  • To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.

Nutrition Facts : Calories 543.5, Fat 36.5, SaturatedFat 14.4, Cholesterol 149.3, Sodium 420.3, Carbohydrate 10.1, Fiber 2.4, Sugar 5.5, Protein 43.6

MOZZARELLA-BASIL CHICKEN WITH ROASTED TOMATOES



MOZZARELLA-BASIL CHICKEN WITH ROASTED TOMATOES image

Categories     Chicken     Bake     Dinner     Casserole/Gratin     Fall     Healthy

Yield 4

Number Of Ingredients 6

4 small boneless skinless chicken breast halves
12 large fresh basil leaves, divided
2 oz. Mozzarella cheese, cut into 4 slices
4 lg. oil-packed sun-dried tomatoes, drained
1/4 c. Balsamic Vinaigrette dressing, divided
2 1/4 c. grape tomatoes, halved

Steps:

  • 1. Heat oven to 400 degrees. 2. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato. 3. Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 T. dressing. 4. Bake 30 min. or until chicken is done. 5. Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES



Oven-Baked Chicken With Fresh Mozzarella & Tomatoes image

Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.

Provided by Feast Your Eyes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup plain breadcrumbs
1/4 cup parmesan cheese, grated
4 (6 ounce) boneless skinless chicken breast halves
1 egg, beaten with
1 tablespoon water
1 cup diced fresh tomato (Heirloom tomatoes are a great choice.)
1 cup fresh mozzarella cheese
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, roughly chopped
1 tablespoon snipped fresh flat-leaf Italian parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Coat casserole dish with non-stick cooking spray; set aside.
  • Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
  • Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
  • Place chicken in the prepared casserole dish.
  • Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
  • Sprinkle with basil and parsley.

Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9

MOZZARELLA-BASIL CHICKEN WITH ROASTED TOMATOES



MOZZARELLA-BASIL CHICKEN WITH ROASTED TOMATOES image

I found this recipe while thumbing through a magazine and I thought, if it's Italian it MUST be good! Recipe & photo: www.kraftrecipes.com

Provided by Ellen Bales @Starwriter

Categories     Chicken

Number Of Ingredients 6

4 small boneless skinless chicken breast halves
12 large fresh basil leaves, divided
2 ounce(s) mozzarella cheese, cut into 4 slices
4 large oil-packed sun-dried tomatoes, drained
1/4 cup(s) balsamic vinaigrette dressing, divided
2 1/4 cup(s) grape tomatoes, halved

Steps:

  • Make a cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
  • Place chicken on one side of a rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
  • Bake in a preheated 400-degree oven for 30 minutes or until chicken is done.
  • Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.
  • NOTE: This is good served with hot cooked rice.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD



Chicken Milanese With Tomato, Mozzarella and Basil Salad image

A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
2/3 cup plus 1/4 cup extra-virgin olive oil
2/3 cup basil leaves
1 fat garlic clove, finely grated or minced
1 pound cherry or grape tomatoes, halved
8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons unsalted butter
Lemon wedges, for serving

Steps:

  • Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
  • In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
  • In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
  • Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
  • In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
  • When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
  • Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients: Fresh basil and tomatoes will give your dish the best flavor. If you can, try to use tomatoes that are in season.
  • Don't overcook the chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. Cook them until they are just cooked through, or until they reach an internal temperature of 165 degrees Fahrenheit.
  • Roast the tomatoes until they are slightly caramelized: This will give them a delicious smoky flavor.
  • Use a good quality mozzarella cheese: Fresh mozzarella cheese will melt better and have a better flavor than pre-shredded mozzarella cheese.
  • Serve the dish immediately: This dish is best served hot out of the oven.

Conclusion:

This mozzarella basil chicken with roasted tomatoes is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up any leftover chicken or tomatoes that you may have. The combination of flavors in this dish is sure to please everyone at your table.

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