Grilled chicken breasts with cheese
Votes: 14
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 486, total fat 19 G., saturated fats G., proteins 49 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 486, total fat 19 G., saturated fats G., proteins 49 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
A recipe for grilled chicken breasts with cheese and tomato sauce. The fillets are rubbed with olive oil, oregano, and salt, then grilled with sliced baguette. At the end of cooking, mozzarella cheese is placed on top of the chicken breasts and baked until melted.
The meat is placed on fried bread, spread with tomato sauce, which is made from chopped tomatoes, bread, garlic and olive oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless, skinless chicken breast fillets, 170g each
- 675 g tomatoes, quartered (about 5 pcs.)
- 110 g low-fat mozzarella cheese, thinly sliced
- 3 tbsp. l. grated parmesan cheese
- Baguette 25 cm long.
- Coarse salt
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, thinly sliced
- A pinch of hot red pepper flakes pepper
- 1/2 tsp dried oregano
- 1/4 cup chopped herbs basilica
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Cooking the dish according to the recipe:
- Cut a 4 cm thick piece of baguette and puree it in a food processor. Add the tomatoes and 1/4 teaspoon of salt and process thoroughly, but be careful not to puree the tomatoes. Heat 1.5 tablespoons of olive oil in a medium skillet over medium heat.
Add the garlic and cook for 1 minute until golden. Add the pepper flakes and tomato mixture and bring to a boil. Cook for 8-10 minutes, until the mixture thickens. - Meanwhile, preheat the grill to medium-high. Toss the chicken with the remaining 1/2 tablespoon olive oil, oregano, and 1/4 teaspoon salt. Slice the remaining baguette lengthwise, then crosswise. You'll have 4 pieces.
- Grill the bread cut side down. Grill the chicken breasts until cooked through, about 5 minutes per side. Two minutes before the end of cooking, top with mozzarella and cover.
- Spread the bread slices with tomato sauce and sprinkle with half the Parmesan cheese. Place a chicken breast on each slice and pour the remaining sauce over them. Sprinkle with basil and the remaining Parmesan cheese.
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