Mozzarella chicken is a basic weeknight supper formula! It's dish burned chicken covered in a custom made tomato sauce and melty mozzarella — prepared in only 30 minutes!
I'm going to be forthright with you. This formula is likely a genuine Italian sustenance darlings most noticeably bad dream! Since as a general rule its a jumble of everything. A straightforward chicken bosom that has been burned, settled in a speedy marinara and after that finished with a cut of mozzarella cheddar and cooked for 1-2 minutes until the cheddar was all bubbly and brilliant and tasty. Also, let me simply clear up about that sauce – we're talking a snappy 30 minute custom made tomato sauce that has been energized with a mystery fixing that makes this pose a flavor like it's been moderate stewed ALL FLIPPIN' DAY LONG.
When I state it's a 30 minute formula, realize that i'm by and large additional liberal with the time. It's increasingly similar to a 6-10 minute chicken-burning while-the-pasta-is-cooking-in-a-pot formula. At that point it's a zippy 10 minutes to moderate stew that sauce and voila! Before you realize it's on the table and the entire family can smell it from miles away in light of the fact that it's chicken covered in hand crafted sauce and it's finished with melty, stretchy, gooey goodness.
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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:
- 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.
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