Ingredients:

Cooking Method:

1. In a large cast-iron skillet,cook chicken breasts in hot oil until no longer pink,turning once.
2. Cover each cooked chicken breast half with mozzarella cheese.
3. Broil chicken 3-4 inches (7.5-10 cm) from heat 1 minute or until cheese is melted and bubbly.
4. Sprinkle with fresh chopped parsley and serve.

Oven Baked Pesto Chicken

Oven baked pesto chicken.Chicken breasts with pesto sauce,tomato and mozzarella cheese cooked in oven.Very easy and delicious chicken recipe!

• 1/4 cup (60 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 6 boneless and skinless chicken breasts
• 2 cups (500 ml) pesto sauce
• 6 tomato slices
• 6 mozzarella cheese slices

Cooking Method:

1. Preheat oven to 350 F (180 C).
2. In a small mixing bowl,combine dry ingredients.Mix well and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.
4. Dredge chicken breasts in flour mixture and place in skillet.
5. Brown chicken for 2 minutes (1 minute per side).
6. Remove from the skillet and transfer on a greased baking dish.
7.  Pour pesto sauce over chicken breasts and cover with aluminum foil.
8. Bake in preheated oven for 40 minutes or until chicken breasts are tender.
9. Uncover baked chicken breasts and top each chicken breast with tomato slice.
10. Place mozzarella slice over tomato.
11. Place under the broil and broil until cheese is melted.
12. Remove oven baked pesto chicken from the broiler and serve immediately.

Ingredients:

• 2 pounds (960 g) loaf French bread,sliced in half lengthwise
• 8 oz (240 g) pesto
• 3 medium Roam tomatoes,sliced
• 1 1/2 cups (370 g) shredded Mozzarella cheese

Cooking Method:

1. Preheat your oven to 400F (200 C).
2. Cut each bread half into 6-8 slices.
3. Line a baking sheet with aluminum foil.
4. Spread 1 tablespoon pesto onto each bread slice.
5. Place 2 tomato slices on each toast.
6. Top each toast with 1/4 cup (60g) shredded mozzarella cheese.
7. Bake in preheated oven for 10-15 minutes or until cheese melted and toasts are brown and crispy on the edges.
8. Remove baked cheese pesto toasts from the oven and set aside for 2-3 minutes.More appetizer recipes>>>>>>

Ingredients:

• 2 tablespoons unsalted butter,melted
• 2 large skinless and boneless whole chicken breasts
• 1/2 pound (240 g) fresh mushrooms,cleaned and sliced
• 2 cups 950 ml) cheese sauce,heated
• 1/4 cup (60 g) grated mozzarella cheese
• few drops freshly squeezed lemon juice
• salt and freshly ground black pepper
• dash celery seed
• pinch of basil

Ingredients:

• spaghetti sauce
• 1/2 16 oz (480 g) package lasagna noodles
• 1 cup (250 g) dried bread crumbs
• 1/8 teaspoon freshly ground black pepper
• salt
• 2 large eggs,beaten
• 2 tablespoons water
• 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
• vegetable oil
• 16 oz (480 g) package mozzarella cheese,thinly sliced
• 1/4 cup (60 g) grated Parmesan cheese

Cooking Method:

1. Cook lasagna noodles,according packing instructions.Drain and set aside.
2. On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
3. Pour beaten eggs in a small bowl.
4. Dip eggplant into egg mixture,then bread crumb mixture.
5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
6. Pat dry cooked eggplant on paper towel.
7. Preheat oven to 350 F (175 C).
8. In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
9. Sprinkle with grated Parmesan cheese.
10. Bake in preheated oven for 30 minutes. More Italian recipes>>>>>

Ingredients:

• 3 eggplants,peeled and thinly sliced
• 2 large eggs,beaten
• 4 cups (1 kg) Italian seasoned bread crumbs
• 6 cups (1,5 kg) spaghetti sauce,divided
• 1 16 oz (480 g) package mozzarella cheese,shredded and divided
• 1/2 teaspoon dried basil