Chicken Rice Skillet With Melted Mozzarella Food

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

MOZZARELLA CHICKEN & RICE SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover.
• Cook on low heat 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

CHICKEN & RICE SKILLET WITH MELTED MOZZARELLA

Steps:

• Season chicken with garlic powder and thyme. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover.
• Cook on low heat 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

MOZZARELLA CHICKEN AND RICE SKILLET

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat.
• Season the chicken breasts with salt and pepper and add them to the hot oil.
• Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
• Remove the chicken from the skillet and tent with foil to keep warm.
• Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
• Bring to a boil, then stir in rice and top with the browned chicken.
• Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
• Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.

MOZZARELLA CHICKEN AND RICE SKILLET

Steps:

• Hea oil in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through (170F). Remove chicken from skillet; cover to keep warm.
• Add soup and milk to skillet; mix well. bring to boil. Stir in broccoli and rice; top with chicken. Cover. Reduce heat to low.
• Cook for 5 minutes; sprinkle with cheese. Remove from heat. Let stand, covered , 5 minutes or until cheese is melted.
• SUBSTITUTE: Use whatever vegetables and shredded cheese you have on hand, such as peas, and Kraft Double Cheddar Shredded Cheese.

SKILLET CHICKEN MOZZARELLA

Steps:

• Pound each chicken breast to 1/4-inch thickness.
• Combine flour and pepper and dip chicken into mixture, coating evenly.
• In a large skillet over medium heat, saute chicken in oil until browned. Transfer chicken to a plate.
• Add garlic, peppers and onions to skillet and saute until crisp-tender.
• Return chicken to the skillet.
• Add tomatoes, basil and zucchini and heat until boiling.
• Reduce heat to low, cover and simmer for 15 minutes.
• Top the chicken with mozzarella and parmesan and simmer until cheese melts.
• Serve over rice or noodles.

CHICKEN MOZZARELLA

Steps:

• Place chicken in baking dish and cover with soup.
• Sprinkle cheese evenly over soup.
• Sprinkle bread crumbs over cheese.
• Drizzle with melted butter.
• Bake for 40-45 minutes at 350 until golden and bubbly.