Kid-Friendly
Skillet Mozzarella Chicken with Basil
Zucchini Noodles
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 6 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 (24-oz) jar fire-roasted marinara sauce
- 1 (8-oz) ball fresh mozzarella cheese, thinly sliced
- 1 pint organic grape tomatoes, halved
- 1 (0.5-oz) pkg fresh basil, thinly sliced
- 2 Tbsp balsamic vinegar
Instructions
- Preheat broiler. Cook chicken in hot oil in a large cast-iron skillet over medium-high heat 4 minutes per side.
- Spoon marinara sauce over and around chicken; cook 5 minutes or until chicken is done.
- Layer cheese over each chicken breast; sprinkle with tomatoes.
- Broil 1 to 2 minutes or until cheese is bubbly and browned. Sprinkle with basil; drizzle with vinegar.
Side Dish Ingredients
- 4 zucchini, cut lengthwise into ¼-inch-thick slices
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Stack 3 zucchini slices at a time, and cut lengthwise into thin strips to resemble strands of pasta. Repeat with remaining zucchini.
- Cook zucchini, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat, stirring often, 3 minutes. Stir in cheese.
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