Mozzarella Chicken with Creamy Tomato Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Spinach

  Raw

  4 cup or 120g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat oven to BROIL. Lightly rub chicken breasts with cooking oil.
2. In a small mixing bowl combine basil, oregano, garlic powder, onion powder, sweet paprika, salt, and pepper. Rub the chicken breasts with the seasoning mix.
3. Heat vegetable oil and 1/2 tablespoon butter in a large, 12-inch oven-safe skillet set over medium heat. Add chicken to the hot oil and cook for 5 to 7 minutes on each side, or until cooked through and browned. Cooking time depends on the thickness of the chicken breasts. Chicken is cooked through when internal temperature registers at 165 F. Use an Instant Read Thermometer for accuracy. Remove cooked chicken from skillet and set aside; keep covered.
4. Add remaining butter to the skillet and melt over medium heat. Add onion and cook for 2 minutes, or until it starts to soften. Stir in garlic and cook for 20 seconds, or until fragrant.
5. Add tomatoes; increase heat to medium-high, and continue to cook for 4 to 5 minutes, or until tomatoes break down and release their juices. If using canned tomatoes, cook until heated through and bubbling.
6. Stir in chicken broth or wine; cook for 3 minutes. Add spinach and cook for a minute, or until spinach is wilted. Transfer chicken breasts back to the skillet. Top each chicken breast with shredded cheese.
7. Broil in the oven for 2 to 3 minutes, or until cheese is melted. Remove from oven. Garnish with parsley and serve.
8. Recipe by: Katerina | Diethood (source: https://diethood.com/mozzarella-chicken-tomato-sauce/)

Similar Foods

• Mozzarella Chicken In Tomato Sauce
• Chicken Mozzarella Pasta with Sun-Dried Tomatoes
• Garganelli Pasta and Tomato Sauce with Fresh Mozzarella and Arugula-Orange Salad
• Skillet Chicken with Creamy Cilantro Lime Sauce.
• Chicken Taco Lettuce Wraps with Creamy Avocado Sauce
• Garlic Basil Chicken with Tomato Butter Sauce