Chicken Caprese Flatbread

Chicken Caprese Flatbread
6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt

1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.

Tomato Pie

Tomato Pie
6-7 Roma tomatoes
1/2 red onion, diced
1- 9" pie shell, prebaked
1/4 c fresh chopped basil
1 c Mozzarella cheese
1 c Cheddar cheese
3/4 c mayonnaise
1 t Frank's RedHot sauce, or more, to taste
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut tomatoes in half horizontally, deseed and remove excess juice, and then roughly chop. Lightly salt the tomatoes and set them in a colander over a bowl to drain for about 10-15 minutes.
3. Place onions in the bottom of the pie shell. With a clean cloth, squeeze as much remaining juice out of the tomatoes as you can before layering them on the onions; sprinkle basil over tomatoes.
4. In a medium bowl, combine cheeses, mayonnaise, hot sauce, and a pinch each of salt and pepper; spread over basil.
5. Bake for 30-40 minutes, until lightly browned.

Roasted Tomato Grilled Cheese

Roasted Tomato Grilled Cheese (Cooking Light)
1 t olive oil
3-4 roma tomatoes, halved and seeded
2 cloves garlic, unpeeled
6-8 fresh basil leaves
salt and pepper, to taste
4 t mayonnaise
2 oz [light] cream cheese
1 c Cheddar cheese
8 slices [whole grain] bread


1. Preheat oven to 400* and line a baking sheet with foil.
2. Combine oil, tomatoes, and garlic on baking sheet; bake for 20 minutes.
3. Remove and discard tomato skins; peel garlic and discard skins. Combine tomatoes, garlic, basil, salt, and pepper in a food processor.
4. Combine mayonnaise and cheeses in a medium bowl; spread evenly on half of the bread slices.
5. Spread tomato mixture over cheese and top with a dry slice of bread. Lightly spray outsides of sandwiches with cooking spray.
6. Heat a large pan over medium heat and grill sandwiches until golden brown on each side and cheese is melted.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Bruschetta Chicken

Bruschetta Chicken
1/2 c flour
2 eggs
4 boneless, skinless chicken breasts
1/4 c Parmesan cheese
1/4 c Italian breadcrumbs
1 T butter, melted
2 large tomatoes, chopped
3 T minced fresh basil
2 cloves garlic, minced
1 T olive oil
1/2 t salt
1/4 t pepper

1. Preheat oven to 375* and grease a 9x13 pan.
2. Place flour and eggs in separate shallow pans; dip chicken in flour, then eggs. Lay chicken in 9x13 pan.
3. Combine Parmesan, breadcrumbs, and butter; sprinkle over chicken.
4. Loosely cover with foil and bake for 20 minutes; uncover and bake for 5-10 minutes more, until chicken is browned.
5. Meanwhile, in a small bowl, combine remaining ingredients and spoon over chicken; put the pan back in the oven for another 3-5 minutes, until heated through.

Herb-Crusted Chicken in Basil Cream Sauce

Herb-Crusted Chicken in Basil Cream Sauce
1/2 c garlic & herb breadcrumbs
2 t roasted garlic and bell pepper seasoning (McCormick Perfect Pinch)
1 t dried chives
1/4 c milk
3 T butter
2 boneless, skinless chicken breasts, butterflied and pounded thin
3 cloves garlic, minced
1/2 c chicken broth
1/4 can Italian diced tomatoes, drained
1 c half and half (or heavy whipping cream)
1/2 c grated Parmesan cheese
2 T basil
pepper, to taste
pasta, opt

1. Mix breadcrumbs, garlic pepper seasoning, and chives in a shallow bowl; place milk in a separate shallow bowl.
2. In a large skillet, melt butter over medium heat.
3. Dip chicken in milk and then coat with breadcrumb mixture; cook chicken in butter until browned and cooked through (about five minutes on each side). Remove and keep warm.
4. Throw the garlic in that same skillet and sauté for about a minute; add chicken broth and bring to a boil, stirring occasionally to deglaze the pan.
5. Stir in tomatoes and cream; bring back up to a boil and stir for a minute.
6. Reduce heat to low; add Parmesan, basil, and pepper; cook, stirring frequently, until heated through and thickened (about 5-10 minutes).
Serve chicken over pasta, smothered in cream sauce.