Garlic Chicken Mozzarella Food

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

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.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

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.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

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!

GARLIC CHICKEN MOZZARELLA

Steps:

• Cook chicken in olive oil in a large skillet over medium heat; 3 minutes per side or until golden brown, Drain.
• Pour undrained diced tomatoes and tomato sauce over chicken; bring to a boil, reduce heat.
• Cover and cook 15 minutes or until chicken is no longer pink.
• Place cheese slices over chicken and tomatoes: cover and cook 1 minute or until cheese is melted.
• Serve over hot cooked pasta.

CHICKEN BAKE WITH GARLIC CROUTONS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
• Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.