CHICKEN BREAST STUFFED WITH MOZZARELLA RECIPES

Name: Greek Stuffed Chicken
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil; 1 tbsp. lemon juice; 1 tbsp. chopped dill, plus more for garnish; 1 tbsp. chopped parsley, plus more for garnish; 2 cloves garlic, minced; Kosher salt; Freshly ground black pepper; 4 skinless boneless chicken breasts; 1 zucchini, halved and thinly sliced; 2 medium tomatoes, halved and thinly sliced; 1/2 red onion, sliced into half moons; 2 lemons, halved and thinly sliced; 1 c. crumbled feta; 1 c. shredded mozzarella

BEST GREEK STUFFED CHICKEN RECIPE - HOW TO MAKE GREEK ...

Best Greek Stuffed Chicken Recipe - How to Make Greek ... image

Greek Stuffed Chicken from Delish.com is perfect any night of the week.

Provided by Lauren Miyashiro

Categories gluten-free healthy low-carb weeknight meals dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 skinless boneless chicken breasts
1 zucchini, halved and thinly sliced
2 medium tomatoes, halved and thinly sliced
1/2 red onion, sliced into half moons
2 lemons, halved and thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella

Steps:

Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet. In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper. Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.

BUFFALO CHICKEN STUFFED SHELLS RECIPE - BETTYCROCKER.COM

Buffalo Chicken Stuffed Shells Recipe - BettyCrocker.com image

Fan of Buffalo wings? Then you'll love this family friendly twist stuffed in jumbo pasta shells and covered with cheese.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

18 jumbo pasta shells
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup part-skim ricotta cheese
1 egg, slightly beaten
3 cups diced cooked chicken breast
1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1/2 cup quartered grape tomatoes
2 tablespoons chopped green onions (2 medium)
1/4 cup blue cheese crumbles

Steps:

Heat oven to 350°F. Cook pasta as directed on package without added salt until tender. Rinse with cool water; drain. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Drizzle 2 tablespoons of the Buffalo sauce over bottom of baking dish; spread evenly.
Meanwhile, in medium bowl, mix ricotta cheese and egg until well blended. Add chicken, remaining Buffalo sauce and 1/2 cup mozzarella cheese.
Spoon about 3 tablespoons chicken mixture into each cooked pasta shell. Place in baking dish, filling side up. Cover tightly with foil.
Bake 30 to 35 minutes or until filling is hot and meat thermometer inserted in center of chicken mixture reads 160°F. Sprinkle with 1 cup mozzarella cheese. Bake uncovered 5 minutes longer or until cheese is melted.
Sprinkle with tomatoes, green onions and blue cheese. Serve immediately.

Nutrition Facts : FatContent 1 1/2 , ServingSize 1 Serving, TransFatContent 0 g

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