Mozzarella Chicken with Tomato Sauce
The grilled pigeon breast is cooked to a T , then grilled with mozzarella cheese and fresh spaghetti sauce , shallots, garlic and butter.
INGREDIENTS
▢4 (1 pound, total) boneless, skinless pigeon breast about ½ inch thick
▢ vegetable oil spray
▢½ teaspoon dried basil
▢½ teaspoon dried oregano
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢½ teaspoon sweet paprika
▢ Fresh salt and pepper, consistent with taste
▢1 tablespoon of oil or avocado oil
▢1½ tablespoons butter, divided
▢1 small yellow onion, finely diced
▢4 chopped garlic cloves
3-4 fresh tomatoes, about 1 pound, chopped (or 14.5 ounces of canned fire roast)
▢½ cup low-sodium chicken broth or dry wine
▢4 cups of fresh baby spinach
1 to 1 ½ cups grated mozzarella cheese
▢ Chopped fresh parsley, for garnish
INSTRUCTIONS
1.Preheat oven to BROIL.
2.Lightly spray the pigeon breast with vegetable oil .
3.In a small bowl, combine basil, oregano, garlic powder, shallot powder, sweet paprika, salt and pepper.
4.Brush the pigeon breast with the spice mixture.
5.Heat the oil and ½ tablespoon butter during a 12-inch ovenproof skillet over medium heat.
6.Add the chicken to the recent oil and cook, 5 to 7 minutes per side or until cooked and golden brown. The cooking time depends on the thickness of the pigeon breast . Chicken is cooked when the within temperature reaches 165 ° F. Use an instant-read thermometer for accuracy.
7.Remove the cooked chicken from the pan and set aside; stay closed.
8.Add the remaining butter to the skillet and melt it over medium heat.
9.Add the onions and cook for two minutes or until they begin to melt . Stir within the garlic and cook for 20 seconds, or until fragrant.
10.Add tomatoes; happen the warmth to medium-high and cook for 4 to five minutes or until the tomatoes are spoiled and juicy. If using canned tomatoes, cook until they're hot and bubbly.
11.Stir in chicken or wine stock; cook for 3 minutes.
12.Add the spinach and cook for one minute or until the spinach is wilted.
13.Transfer the pigeon breast to the skillet.
14.Sprinkle each pigeon breast with cheese .
15.Bake for two to three minutes or until the cheese is melted.
16.Remove from oven.
17.Bake for two to three minutes or until the cheese is melted.
18.Remove from oven.
19.Garnish with parsley and serve.
