Mozzarella Chicken with Rosemary & Marinara Sauce

Mozzarella Chicken with Rosemary & Marinara Sauce

This is a very easy dish to bring together.

Whether you prefer to serve Mozzarella Chicken over pasta or plate it alone with a side dish and salad, it is deliciously yummy.

Using an oven safe skillet, such as a cast iron skillet, the dish is ready in under 30 minutes.

Chicken fillets are tenderized and rubbed with a dry seasoning mix of Himalayan salt, black pepper and rosemary.

You’re invited to Cook Plate and Fork this Italian chicken recipe bursting with flavor.

Like Italian spices, marinara sauce, gooey melted mozzarella cheese and tender juicy chicken breasts cut into fillets.

Mozzarella Chicken with Rosemary & Marinara Sauce

Read More About How To Enhance Your Chicken Breasts With These Simple Maneuvers

Mozzarella Chicken with Rosemary & Marinara Sauce

2 chicken breasts, filleted (should get 3 fillets per breast)

1 teaspoon dried Rosemary

1/2 teaspoon Himalayan salt

1/8 teaspoon black pepper

2 tablespoons avocado oil

1 1/2 cups marinara sauce, your preference

1 cup mozzarella cheese

Heat oven to 380 degrees

Place chicken breast on a clean plastic cutting board.

Slice each chicken breast horizontally (2-3 slices). Place chicken fillets between saran wrap and pound lightly to tenderize.

Remove wrap and place fillets in an oven safe skillet. Next brush fillets with oil. Sprinkle over fillets a mix of salt (1/2 tsp) black pepper (1/8 tsp) and dried Rosemary (1 tsp).

Place skillet into heated oven for 12-15 minutes.

When chicken fillets are cooked, remove from oven and top with marinara sauce and cheese.

Place skillet under broil set to high. Let cheese melt to a golden brown (watch carefully so the dish doesn’t burn).

Remove skillet from heat source. Plate and serve with a side salad, some vegetables or sweet potato fries.

More Deliciously Yummy Recipes

Roasted Sweet Potatoes And Figs

Roasted Sweet Potatoes and FigsThe number on producer of sweet potatoes in the United States alone, is the state of North Carolina, planting and harvesting more than 40% of the national supply.

3 popular sweet potato varieties sold at market

Image Credit: Saveur Magazine

The website for the sweet potato industry, North Carolina Sweet Potatoes say that the list of sweet potato varieties changes rapidly and new varieties are released almost annually.

The most popular varieties sold at your local market are, Covington Sweet Potato, O’Henry Sweet Potato, and the Japanese Sweet Potato.

The popular food magazine, also found on line, Saveur says that shopping for sweet potatoes, particularly during the Thanksgiving holiday (USA), you can came across a surprising range of varieties, 16 to be exact.

They go on to say that a consumer can find both heirlooms and new hybrids alike, all which are being grown in the United States.

Our feature recipe – Roasted Sweet Potatoes And Figs – uses three different types of sweet potatoes, which are the speckled purple sweet potato, which is named because of their flecked magenta flesh.

An heirloom variety with pale orange skin and flesh, and not to forget the Hannahs varity which has tan skin and an off-white interior. When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.

Here is what you will need to prepare – Roasted Sweet Potatoes And Figs in your own kitchen.

2 1/4 pounds sweet potatoes, different colors

5 tablespoons olive oil

Himalayan salt and fresh black pepper to taste

6 dried figs

Zest and juice of 1 lemon

2 peeled coins fresh ginger

2 1/2 tablespoons sugar

3 tablespoons dark balsamic vinegar

12 scallions or green onions (white and green parts), cut into 1 1/2 inch segments

1 red chili,halved, seeded, thinly sliced

My mother had two fig trees in her garden, both a black and green variety. Fresh figs can be very fragile, and need to be eaten within a day or two of harvesting. We used dried figs in our recipe because they are just as versatile as fresh figs when re-hydrated.

Read more here about the Benefits Of Figs Help Fight Against Common Ailments.

Recipes directions:

Preheat oven to 475 degrees. Scrub potatoes and slice each one into wedges.

roasted sweet potatoesToss wedges with 3 tablespoons of olive oil, s teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Sprinkle and roast until soft, about 25 minutes.

rehydrating fdried figs with lemon zest, juice, sugar and fresh gingerMeanwhile, place the dried figs in a medium saucepan with lemon zest, juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose.

dried figs rehydratedScoop figs from saucepan with a slotted spoon and drain on some paper towels. Let dry, and quarter the figs, cutting away the stems.

In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.

Roasted Sweet Potatoes and Figs - close upArrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat. place in onions, and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.

Nestle the figs among the wedges and drizzle with the balsamic reduction. Suggested to serve at room temperature.

Ginger and Lemon Juice WaterMaybe you are wondering what to do with the water solution that was used to dehydrate the figs? Put it into your Nutri-Bullet or blender, and blend for about 30 to 40 seconds and drink down a nutritious anti-inflammatory drink.

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