CHICKEN WITH MOZZARELLA RECIPES RECIPES

MOZZARELLA CHICKEN RECIPE | ALLRECIPES

Mozzarella Chicken Recipe | Allrecipes image

This is a great change from the usual chicken.

Provided by Amber Lazier

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breasts
¼ cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
¼ cup butter
2 teaspoons minced garlic
1 cup dry white wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 809.7 calories, CarbohydrateContent 70.1 g, CholesterolContent 193.9 mg, FatContent 32.2 g, FiberContent 2.9 g, ProteinContent 46 g, SaturatedFatContent 18.6 g, SodiumContent 633.2 mg, SugarContent 2.9 g

CHICKEN, MOZZARELLA & PESTO FILO PARCELS - BBC GOOD FOOD

Chicken, mozzarella & pesto filo parcels - BBC Good Food image

These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two

Provided by Tom Daley

Categories Dinner, Main course

Total Time 45 minutes

Prep Time 2

Cook Time 25 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
8 large basil leaves , finely chopped
1 tsp pine nuts
225g boneless skinless chicken breasts or thighs, chopped
3 sundried tomatoes , finely chopped
125g mozzarella , chopped
4 rectangular sheets (about 170g) filo pastry
20g butter , melted
green vegetables or salad, to serve

Steps:

Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don’t have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

Nutrition Facts : Calories 676 calories, FatContent 32 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 46 grams protein, SodiumContent 1.7 milligram of sodium

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