When you think of quick-to-prepare dishes, most people think of pasta but poultry dishes also fall into this category.
Breasts are my favourite part of this bird, most of the time I prepare something from this. I also like chicken legs but I think you can choose from a bigger variety of dishes made from breast.
Not only can it be coated in breadcrumbs but it can also be grilled, served with salads or pasta. It works well in so many ways.
When I am under pressure to prepare a quick dinner and a meaty one at that, I go for chicken breast.
Chicken breast is healthier when it is baked or grilled. I only added a tiny bit of oil just to prevent the meat from sticking to the pan.
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Wash and dry the chicken breasts and cut each of them along so you get two parts from one breast. Mix salt, sweet paprika powder and oil in a bowl. Rub each of the breasts thoroughly with a mixture and then set them aside for 10 minutes.
Cut the tomato and the mozzarella into medium thick slices.
Put the chicken breasts in a large pan. Fry on low heat on both sides for a few minutes until the meat is almost roasted. Place the tomato slices on the roasted chicken breasts, sprinkle with Herbs de Provence and then place the mozzarella cheese on top. Cover the pan with a lid and keep it on heat for an additional 2 to 3 minutes until the cheese melts.
Serve the meat with rice, by itself, with a salad or potatoes.
The chicken meat may be replaced with turkey meat. Turkey, however, does not fry as quickly as chicken.
When you bake chicken breasts in a pan, turn them over to the other side when the center of the breast is still pink. Do not turn them over when the chicken is well fried, because then the meat will be too dry.
Do you like tomatoes? If so, try our recipe for Tomato tart with mini meatballs.
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