Baked Mozzarella Chicken Food

BAKED MOZZARELLA CHICKEN

Steps:

• Heat oven to 400°F.
• Prepare stuffing mix as directed on package.
• Place chicken in 13x9-inch baking dish; top with cheese, soup and stuffing.
• Bake 30 min. or until chicken is done (165°F).

CHEESY MOZZARELLA CHICKEN BAKE

Steps:

• Preheat oven to 375F and move the rack to the middle position.
• Season both sides of each piece of chicken with the garlic powder and salt & pepper.
• Add the oil to a skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes/side. Add the chicken to a greased baking dish (I used a 9x13) once both sides are seared.
• Pour the marinara sauce over the chicken and use a spoon to spread it evenly over and around the chicken.
• Sprinkle the parmesan over the chicken breasts, and then do the same with the mozzarella.
• Bake, uncovered, for 20 minutes. If your chicken breasts are on the smaller side, I suggest doing 15 minutes.
• Broil the chicken for 3-5 minutes or so until the cheese is lightly browned (watch it closely). Let the chicken rest for 5 minutes prior to serving (this will ensure it's juicy). Chicken is done when an instant read meat thermometer shows 165F in the deepest part. Its temperature will continue to rise while resting.

ITALIAN CHICKEN BAKE

Steps:

• Fry the onion and garlic in the oil until softened. Add the oregano, tomatoes and sugar, a little splash of vinegar and some salt and pepper, then simmer for 20 mins until the sauce is really thick. Stir in the chicken and transfer to a baking dish.
• Heat oven to 220C/200C fan/gas 7. Tear over the mozzarella in chunks, then scatter over with the breadcrumbs with a bit more ground pepper. Bake for 20 mins until the chicken is piping hot through and the top is golden and bubbling. eat with mash, jacket potatoes, rice or pasta.

BAKED MOZZARELLA CHICKEN ROLLS

Steps:

• Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
• Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
• Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
• Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

MOZZARELLA CHICKEN ROLL-UPS

Steps:

• Heat oven to 400°F.
• Mix first 4 ingredients until well blended; stir in 1/2 cup mozzarella.
• Place chicken, top-sides down, on work surface; top with cheese mixture. Starting at one short end, tightly roll up each breast, tucking in ends of chicken to completely enclose filling. Place, seam-side down, in 9-inch square baking dish sprayed with cooking spray. Top with pasta sauce; cover.
• Bake 30 min. or until chicken is done (165°F). Sprinkle with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted.

BAKED GARLIC CHICKEN & MOZZARELLA WITH PASTA * FAZOLI'S COPY

Steps:

• Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
• In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
• Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
• Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
• While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
• Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
• Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
• Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
• SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
• PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
• PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
• SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

MOZZARELLA CHICKEN

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.

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Coat casserole dish with non-stick cooking spray; set aside.
• Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
• Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
• Place chicken in the prepared casserole dish.
• Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
• Sprinkle with basil and parsley.

BAKED CHICKEN IN MOZZARELLA SAUCE

Steps:

• Preheat oven to about 350.
• Mix garlic, ginger, and olive oil in a skillet until garlic starts to brown.
• Brown chicken breasts and transfer to baking pan.
• Put chicken in the oven while making the sauce.
• Turn down burner to medium heat. Add chicken stock, thyme, and salt to pan. Mix in all the remaining garlic and ginger bits. Add milk and cream cheese. Allow the cream cheese to melt and whisk well to mix everything. Add mozzarella, mix well, and let sit until everything melts together and sauce turns into a "big goopy mess".
• Pour onto chicken breasts. Put them back in the oven for about 20-30 minutes or until internal temp is correct.
• Excellent with a 'plain' side dish such as brown rice, some noodles, or even just a spinach bedding.