Mozzarella Herbed Chicken Food

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

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.

CREAMY ZESTY HERBED CHICKEN

Steps:

• Season chicken on both sides with salt & pepper. Fry chicken thighs in 12" (cast iron preferred) skillet. If there's skin, you won't need additional fat. If they're skinless, you may want a touch of oil. Remove to plate when cooked through.
• Add flour & whisk until smooth. Add roasted garlic, cream cheese, thyme, lemon zest & juice. Whisk until smooth & bring to a boil. Add chicken thighs back to pan. Cook for a few minutes; taste for seasoning & add additional salt & pepper if necessary.
• Enjoy over rice or noodles.

SENSATIONAL HERBED CHICKEN

Steps:

• Combine the three spices (first 3 ingredients). Sprinkle the herb mixture over the chicken. Brown the chicken, in batches, in the butter in a large skillet over medium-high heat.
• Place the chicken in a lightly greased baking dish. Combine the wine and lemon juice; stir well. Pour wine mixture over the chicken.
• Cover and bake at 375 for 45 minutes or until the chicken is done.

MOZZARELLA & HERB CHICKEN

Steps:

• Preheat oven to 425. Zest and halve lemon.
• In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, salt, and pepper.
• Pat chicken dry. Season. Place chicken on baking sheet with foil or baking paper. Evenly spread sour cream on tops of chicken, then mound with panko mixture, pressing firmly to adhere.
• Roast chicken for 5 minutes. Remove baking sheet, place green beans on empty side, with drizzle of olive oil and salt & pepper. Return to over for 15 minutes.
• Melt 1 tbsp butter in small pot over med-high heat. Add couscous and pinch of salt. Cook, stirring until toasted, 2-3 minutes. Add chicken stock. Bring to boil, cover, and reduce heat to low. Cook 6-8 minutes, until coucous is tender, drain if needed.
• Once chicken is done, stir in 1 tbsp butter to coucous until melted. Add lemon zest and juice from half a lemon.
• Serve on plates, with optional lemon wedge.

FANCY PANTS EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 375.
• spray a 13/9" pan with Pam.
• put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper.
• top with mushrooms.
• whisk together olive oil, wine and savory herb envelope then pour over everything.
• Lay a piece of foil over (not tight).
• bake for 30 minutes.
• top with cheese and bake for 5 minutes more.

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.

MOZZARELLA HERBED CHICKEN

Steps:

• Grease a 13x9x2 inch pan lightly.
• Mix the biscuit mix with the parmesan cheese and all the herbs and spices.
• Put min into a plastic bag,add.
• chicken and shake to coat evenly.
• Place the chicken,skin side down in the pan.
• Bake in a preheated oven 425 degrees for 45 minutes.
• Turn the chicken and spread with the chili sauce,dividing evenly over the chicken.
• Sprinkle the mozzarella and bake until cheese is melted, about 5-7 minutes longer.