Yield 2 servings Number Of Ingredients 11 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!
Time 2h15m Yield 4 Number Of Ingredients 4 Steps:
To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours. Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 12 Steps:
To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste. Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally. To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm. Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter. Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve. Note: Cook time does not reflect marinating time of at least 8 hours.
Time 1h Yield Four servings Number Of Ingredients 6 Steps:
Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil. Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cut each chicken breast in half. Pound pieces lightly to a thickness of about 1/4 inch. Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl. Add the chicken pieces and toss to coat well. Season with salt and pepper and toss well again. Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight. Remove the chicken to room temperature about 30 minutes before cooking. Make the sauce. In a medium-size saucepan, heat the olive oil over medium heat. Add the garlic and cook, until it is light brown, about 2 minutes. Remove the pan from the heat and carefully add the tomatoes and their reserved juice. Return to the heat. Stir in the peperoncino, season with salt. Simmer about 5 minutes. Stir in 1/4 cup of the basil. Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches. Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates. Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces. Sprinkle with the remaining 1/4 cup shredded basil and serve.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.
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Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,
