Fresh Mozzarella

If you have tried this recipe before you may have noticed an update. After making this recipe dozens of times I recently started adding Italian sweet peppers and it really takes this to the next level. I have updated the photo and recipe to reflect this change. Hope you enjoy!

Recipe—Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people.

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)
3 c cherry tomatoes
10–12 Italian sweet peppers, tops cut off
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

Cook the brown rice per the package instructions but substitute chicken broth for water.
While the rice is cooking preheat the oven to 400º.
Place the cherry tomatoes and peppers in a large baking dish and drizzle with olive oil and balsamic vinegar. Toss to coat.
Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place in the baking dish.
Bake the tomatoes, peppers, and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, peppers, mozzarella, and top with chopped basil.

I am on a total pesto kick after making my own. Just love the stuff! Especially when I can use it on one of my favorite paninis made with chicken, mozzarella, tomatoes, and of course some delicious pesto. The flavors of this sandwich all go together so perfectly! It’s crunchy, melty, flavorful goodness all in one simple sandwich. Make it for lunch or dinner and serve with an Italian green salad for one heck of an awesome meal.

Note: The recipe calls for grilled chicken breasts but you can also just go pick up a rotisserie chicken at the grocery store to save some time.

INGREDIENTS
4 large slices sourdough bread
2 tbsp butter, softened
1/3 c pesto
1 tomato, sliced
2 grilled chicken breasts, sliced in half lengthwise
6–8 slices fresh mozzarella (I recommend getting the good stuff from the deli)

STEPS

Heat a large skillet over medium-high heat.
Spread one side of each piece of the bread with butter and spread the opposite sides with pesto.
Place two of the slices of bread butter side down in the skillet.
Top the bread in the pan with the tomatoes, chicken, and mozzarella.
Add the last two slices of bread to the top of the sandwiches, butter side out.
Cook for approximately 3 minutes or until the bread is a toasty brown.
Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.