I'm mentation this hebdomad is lookin' pretty darn' well when we're kickin' it off with a pointed mozzarella wuss direction for you to try out. I'm gonna to be undiluted with you. This direction is probably a accurate Italian substance lovers pessimum situation. Because in realness its a jumble of everything. A lancelike yellow knocker that's been seared, close in a intelligent marinara and then topped with a portion of mozzarella cheeseflower and broiled for 1-2 transactions until the cheeseflower was all effervescing and prosperous and scrumptious.
When I say it's a 30 bit recipe, pair that i'm state supererogatory big with the instant. It's writer suchlike a 6-10 min chicken-searing-while-the-pasta-is-cooking-in-a-pot recipe. Then it's a zippy 10 proceedings to dilatory simmer that sauce and voila! Before you see it it's on the plateau and the total unit can sensing it from miles gone because it's poulet smothered in homespun sauce and it's topped with melty, elastic, cheesy morality.
- 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
- ¼ teaspoon dried basil
- 1 tablespoon sun-dried tomato pesto salt and pepper + ¼ cup water
- 4 slices mozzarella cheese
TO SERVE:
chopped parsley or basil + pasta or crusty bread
DIRECTIONS
- 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.
- 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.
- 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.
EmoticonEmoticon