Mozzarella Chicken Rice Skillet Food

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.

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.

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:

• Melt 4 tablespoons butter or margarine in a large skillet over medium heat.
• Rinse chicken pieces with cold water and pat dry.
• When butter has melted and begun to sizzle slightly, add chicken to skillet.
• Cook chicken approximately 10 minutes, until nicely-browned.
• Meanwhile, rinse and trim onions; slice thinly, including some green "tops".
• Clean mushrooms and remove stems; slice caps.
• When chicken is browned on the outside and appears to be cooked approximately halfway through, turn the pieces over and sprinkle evenly with salt and pepper.
• Add mushrooms and onions to skillet, along with additional butter if necessary.
• (Note: The original recipe did not call for extra, but I sometimes have to add a tablespoon or two so that the veggies will sauté properly instead of sticking). Cook approximately 10 additional minutes, until chicken is thoroughly done.
• Place a slice of cheese on each piece of chicken.
• Remove to a platter and cover with foil.
• Allow chicken to sit about 5 minutes until cheese melts.
• Spoon mushroom mixture over chicken before serving.

SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA

Steps:

• Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
• In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
• Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
• Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
• Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
• Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

HERBED TOMATOES, CHICKEN & RICE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
• Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
• Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.

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.