RED PEPPER AND MOZZARELLA STUFFED CHICKEN
I Like to Remember This Red Pepper, Mozzarella and Pepperoni-Stuffed Chicken as One of My First Dinner Experiments when I Began Hosting ...
Provided by Jeff O'connor
Time 41m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F.
- On a clean work surface, slice garlic clove in half and generously rub over 4 chicken breasts on all sides.
- Using a sharp knife, begin about ⅓-inch beneath the skin, slice through the length of the breast without cutting all the way through. Season the chicken all over with salt and pepper.
- In a large iron skillet over medium-high heat, heat 1 tablespoon of olive oil and add the 4 chicken breasts skin side down, you may work in batches if you wish. Cook for about 4-5 minutes until the skin is golden brown. Turn and cook for another 4-5 minutes on the other side. Remove from heat and cool for a few minutes.
- Once cooled, stuff 2-3 tablespoons of shredded mozzarella cheese into each chicken breast.
- Add 2-3 strips of roasted pepper to each stuffed chicken breast.
- Finally, add 2-3 slices of pepperoni atop the shredded mozzarella.
- Cook in the preheated oven for about 8 minutes until the chicken is completely cooked and the cheese has melted then increase the heat to 450 °F and cook for another 5 minutes until pepperoni and chicken skins are extra crispy.
- Serve with sides of your choice.
Nutrition Facts : Calories 271, Fat 17.7g, Cholesterol 20mg, Sodium 332mg, Carbohydrate 1.1g, Protein 27.4g
KETO MOZZARELLA AND MUSHROOM-STUFFED CHICKEN WITH ROASTED BROCCOLI AND RED PEPPERS
Mmmmmm.... That's both the letter and the sound of the yumminess of this meal. Cheesy mozzarella and umami mushrooms are rolled into a succulent chicken, served on a bed of pesto sauce for a lovely, salty, earthy, tangy combo the takes the tongue to new dimensions. Mmmmmmm... so good.
Provided by Chef David Padilla
Time 55m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Coarsely chop mushrooms.Cut broccoli into bite-sized pieces.Stem, seed, remove ribs, and cut red bell pepper into 1/2" slices.KETO RERUN CHANGES: swapped red bell pepper to 4 oz mixed diced pepper, increased broccoli to 8 oz., swapped cream base to cream cheese 2 Prepare the Chicken In a mixing bowl, combine mushrooms, mozzarella, Parmesan, and a pinch of salt and pepper.Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even 1/4" thickness.Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper.Top chicken evenly with 1/3 cup mushroom-cheese mixture. There may be filling left over. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, seam-side down. 3 Sear the Chicken Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes per side.Remove from burner. 4 Finish the Chicken and Vegetables Place broccoli and red bell pepper, on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer on one side.Transfer seared chicken to empty half. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.Rest roasted chicken, 3 minutes. If desired, cut chicken into 1/2" slicesWhile chicken rests, make sauce. 5 Make Sauce and Finish Dish Return pan used to sear chicken to medium-high heat.Add cream sauce base, sun-dried tomato pesto, and a pinch of pepper to hot pan. Bring to a simmer.Once simmering, stir often until combined and thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
Nutrition Facts :
MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN
Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
- Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
- Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g
CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
- Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
- For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
- Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
- Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
STUFFED MUSHROOMS WITH ROASTED RED PEPPERS AND MANCHEGO CHEESE
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 24 mushrooms
Number Of Ingredients 7
Steps:
- Wipe the mushroom caps clean. Remove stems completely.
- Rinse the roasted red pepper. Pat dry. Slice into thin strips.
- Put oven rack in lower one-third of oven and preheat to 450. Line a baking sheet with foil. Toss mushroom caps with oil, salt and pepper. Lay gill side down on sheet. Roast until they release juices and shrink, about 25 minutes.
- Remove them from oven. Let cool slightly. When cool enough to handle, flip, fill with cheese and place a few strips of red pepper on top. (At this point, they can be covered and chilled for up to 2 days. You may need to cook them a couple extra minutes tho.).
- Bake until mushrooms are hot and cheese is melted and bubbling, about 20 minutes. Remove to serving platter. Sprinkle with parsley and let sit for 5 minutes before serving.
RICOTTA RED PEPPER STUFFED CHICKEN BREASTS
Chicken breasts stuffed with ricotta, onion, mushroom, and roasted red peppers. Nice filling meal that you propably have all the ingredients on hand. Good for a weekday dinner or dinner party. Enjoy!
Provided by JBs Girl
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Make a pocket in the chicken breasts the lightly salt and pepper. Saute mushrooms, onion, and red pepper in olive oil for 5 minutes. Mix this into a bowl with ricotta cheese and garlic powder. Mix well. Spoon mixture into chicken breasts. Try to have some remaining stuffing to place on top 5 minutes before chicken is done. I usually set it to high broil for the last 5 minutes to get a nice brown color.
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