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Sonntag, 7. Mai 2017

Mozzarella - Hähnchen in Basilikum - Sahnesauce

4 Hühnerbrust - Filet
Salz und Pfeffer
1 EL Öl
250 g Cocktailtomaten
1/2 Topf Basilikum
200 g Sahne
100 g Sahne-Schmelzkäse
125 g Mozzarella
n. B. Parmesan
n. B. Kräuterbutter

Tomaten waschen und halbieren. Basilikumblätter abzupfen, waschen und fein hacken.

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Rezepte

Mozzarella - Hähnchen in Basilikum - Sahnesauce

Hähnchen aus dem Ofen mit Tomaten-Mozarella in Basilikum Sahnesauce. Ein fantastisches Essen für romantische Abende.Link zum Rezept: http://www.chefkoch.de/rezepte/1844061298739441/Mozzarella-Haehnchen-in-Basilikum-Sahnesauce.htmlMozzarella - Hähnchen in Basilikum - Sahnesauce. Dazu passen als beilagen Kroketten oder Reis.Weitere tolle Rezepte finden Sie auf http://www.chefkoch.deChefkoch.de - einfach gut kochen.Mozzarella - Hähnchen in Basilikum - Sahnesauce bei Chefkoch.de: http://www.chefkoch.de/rezepte/1844061298739441/Mozzarella-Haehnchen-in-Basilikum-Sahnesauce.html

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Sonntag, 8. März 2015

Pesto-Hähnchen "Tomate-Mozzarella"

250g Mozzarella light

80g Pesto alla Genovese

8 Scheiben Putenbacon

4 TL Sonnenblumenöl

Das Fleisch waschen, trocken tupfen und auf beiden Seiten mit je 10g Pesto einreiben.

Die Hähnchenbrust auf den Putenbacon legen, je 3 Scheiben Mozzarella darauf verteilen und die Cocktailtomatenhälften um das Fleisch herum verteilen.

Nährwertangaben (bei Verwendung der oben angegebenen Zutaten)

Beste Rezeptesammlung

Mozzarella - Hähnchen

4 Hühnerbrust - Filet
Salz und Pfeffer
1 EL Öl
250 g Cocktailtomaten
1/2 Topf Basilikum
200 g Sahne
100 g Sahne-Schmelzkäse
125 g Mozzarella
n. B. Parmesan
n. B. Kräuterbutter

Tomaten waschen und halbieren. Basilikumblätter abzupfen, waschen und fein hacken.

Verpassen Sie kein Rezept, folgt uns auf Facebook, klicken sie hier.

Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

Celebrate summer’s best flavors with a fresh tomato-mozzarella salad on top of crispy, pan-fried Parmesan chicken. This is one of our favorite meals ever!

I’ve been staring at my screen now for 10 minutes, all googly-eyed and unsure of what to say, like a nervous girl on a first date. I think, instead of stumbling over what I really mean to say and taking forever to get the point (like I’m doing now), I’ll just say it: Make this. Please, please make it!

To me, it just doesn’t get more simple or scrumptious than this, and if you agree, I know you’ll absolutely love this recipe. Crispy, pan-fried Parmesan chicken cutlets topped with a sweet, juicy and fragrant tomato-mozzarella salad with fresh basil and an olive oil-balsamic drizzle. Well, go ahead and slap me, I think I’m dreaming!

While I’ve made variations of this meal many times, I particularly loved the method for it found in the America’s Test Kitchen cookbook, The Best Simple Recipes. In it, they describe this mouthwatering meal as a lighter take on heavier, gooier chicken parmesan. Though chicken parmesan is still a major favorite around here, I think this light, summery meal is a great alternative and perfect for the season of swimsuits and fresh, seasonal produce.

Whip up this super-easy and delicious dinner some weeknight, or even for a dinner party, and serve it with a hunk of garlic bread and salad. I guarantee you’ll love it just as much as we did!

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Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

Ingredients:

1/2 cup all purpose flour

1 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese

4 (4 ounce) chicken cutlets, 1/2 inch thick, trimmed of fat

Salt and pepper

7 Tablespoons olive oil, divided

1 1/2 cups (12 ounces) cherry tomatoes, halved

1 cup (8 oz.) fresh mozzarella, cut into bite-sized chunks

1 garlic clove, minced

1 teaspoon balsamic vinegar

2 Tablespoons finely chopped fresh basil

Directions:

Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 cutlet at a time, dredge cutlets in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.

Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.

Toss tomatoes, mozzarella, garlic, balsamic vinegar, basil and remaining 1 Tablespoon oil together in a bowl. Season with salt and pepper, to taste. Transfer chicken cutlets to individual plates and top with tomato-mozzarella salad. Serve.

This looks so tasty and just like the perfect summer meal! Can’t wait to give this a try.

Love this post and recipe, Georgia! I’m still writing my next post for today and searching for words, so I know how you felt writing this post. Chicken or pork cutlets dredged in panko breadcrumbs with Parmesan cheese totally RULE! And, here, you’ve made it even better with a tomato-mozzarella salad with fresh basil and an olive oil-balsamic dressing. What’s not to love? This is going on the “Must Make for The Big Lug” list!.Gorgeous photos and thanks for sharing!

I’m ready for dinner and it’s not even 8:00am!

My first time here and I’ve enjoyed browsing through your blog. Can’t wait to try your chicken parmesan and chocolate pancakes :)

Welcome, Muna! I guarantee you’ll love both! :)

You don’t even need any words today, Georgia – the pictures are enough to make me rush to the kitchen ASAP! I want dinner – NOW! I love parmesan + chicken. To diiiiie for!

I love how colorful and comforting this dish is. My kids will love it. :)

PS… quick question. I notice you said you are using a canon t3i… same here. The macro lens you gave the link for is compatible for the Nikon camera. Do you use it with your canon too? If so… I’m buying it because your photos are spectacular. :)

HI Ramona – Thanks for your kind words, and for catching the wrong link. Here’s the correct one: http://amzn.to/11RPsBt

These look so delicious! Agreed, nothing more needs to be said about them :)

This looks healthy and so flavorful. I make a parmesan chicken in the oven that reminds me of this a little. Of course, yours looks so much prettier than mine!

This is beautiful! What a perfect summertime meal. I want it tonight!

What a fantastic meal! The salad is so colorful and I bet these flavors are so harmonious.

These look so yummy–and colorful for summer! Sometimes there really isn’t anything better than a chicken cutlet and fresh veggies. I’ll definitely be making this soon!

That beautiful salad on top of the kitchen just puts it over the top! I must serve this soon to my family, they will love the flavors!

You always have the most wonderful recipes with such inviting images.

I make breaded chicken all the time and I often serve it with a light, fresh salad to cut through the richness of the pan-fried meat. It is such a wonderful combination of flavors and textures. Perfect for summer when tomatoes are at their peak!

I love how you took a classic dish and reinvented it for summer! Now I’m staring all googly eyed. :)

I love this one from the best simple recipes – we make it all the time during the summer! Totally agree – it’s so easy to change up slightly each time : ) I’m so glad summer tomatoes are finally back!

I am notorious for scarfing down cherry tomatoes like my life depends on it! I can eat them in lieu of candy ANY day. Love them obsessively! So if I could ever trust myself to hold off from eating them all, I would totally make this dinner! It looks fantastic, Georgia.

Oh my – you could not have chosen a more perfect recipe to catch my interest – this looks amazing!

The Parm. chicken looks so crunchy and the salad…fresh and simply beautiful!

SO beautiful, Georgia! This is the kind of meal I could eat every day!

Love this meal, Georgia! It’s simple, yet so beautiful, fresh and so so perfect for summer!

I just made some chicken cutlets today for lunch too but this variation sounds delish. i love the idea of the mozzarella and tomatoes over the top of the chicken. What a great idea.

Gorgeous!! Love the super crispy chicken with the fresh salad on top! Can’t wait for juicy tomatoes from the garden!

Bookmarked! It looks fabulous Georgia.

Ok, I’m coming over to your house for dinner!

Oh yum, you don’t have to tell me twice, this looks fantastic, a perfect summer meal in my book!

So tasty and delicious :D

I’m ready to run to the kitchen right now! Love your use of sweet summer tomatoes!

Uni Homemaker says

I love parmesan chicken cutlets and this sounds absolutely fabulous! Pinning!

So when can I come over for lunch

Oh my goodness, this looks AMAZINGGG

This is totally my kind of dinner too! I love the crispy chicken paired with that light and colorful tomato salad!

A beautiful dish! So summery, fresh and flavorful.

Mmmmm….I’d love both the chicken and the salad by themselves…but together, they make a fantastic meal. Beautiful photos!

I make something like this often but mine has never looked this good. WOW

Colorful yummyness on the palate!! Perfect summer indulgence :)

Love the colors! Such a pretty dish, and looks to be mighty flavorful too. Definitely one I should make! Good stuff – thanks.

Making this! Definitely making it this week. It looks sooooo good :)

I’m staring at the screen in a trance Georgia! You should put up a caution sign: drool inducing – haha! This is the PERFECT summer dinner!

What a gorgeous dish! I’ve always had the korean-version chicken cutlets but I absolutely cannot wait to try your version with this amazing salad.

Yum! My husband would be all over this recipe.

I want to eat everything you make and this sure looks delicious! Your photos are always mouthwatering!!

I often make chicken cutlet but always Japanese style Chicken Katsu. I like this light version of chicken cutlet with tomatoes and cheese on top. More summer style and my family will definitely enjoy this!

Kari Levassar says

Cooking this tonight – can’t wait. Yuuummm : )

Yay, Kari!! I hope you love it! Let me know how it turns out. :)

This is STUNNING! Gotta love a dish with this much color. Looks fantastic :)

Hello, i made the crispy Parmesan chicken today and everyone in the family loved it! Thank you for making your instructions so easy to follow and food taste so good!

What would you recommend as a side?!

As I suggested in the post, garlic bread and salad make great sides!

Made this tonight, used cojita cheese instead of mozzarella, cause that’s all we had, and it was still amazing! Used lime basil and tomatoes from the garden. Keeper-recipe for sure!

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