Mozzarella Mushroom Chicken Food

MOZZARELLA CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Place 2 cups of the mushrooms in a 13x9 inch baking dish.
• Dip chicken breasts into beaten eggs, then roll in breadcrumbs to coat.
• Heat butter or olive oil over medium heat in a large skillet.
• Brown chicken (approximately 2 minutes per side) in skillet. Place browned chicken in baking dish, on top of mushrooms. Sprinkle remaining mushrooms on top of chicken, then top evenly with mozzarella. Pour broth in pan around chicken.
• Bake for 30-35 minutes, or until chicken juices run clear.

STEWED CHICKEN, MUSHROOM AND MOZZARELLA QUESADILLAS

Steps:

• Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
• Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
• Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
• Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

MOZZARELLA CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven on the broiler setting with oven rack on the top shelf (the oven is used to melt and brown the cheese, if you don't want to turn on the oven, you can melt the cheese by covering the pan with a lid and cooking the dish until the cheese is melted but I think browning the cheese under the broiler adds a little bit more flavor).
• Cook the pasta al dente (it should have a bite to it).
• Cut the mushrooms into 1/4-inch (5mm) slices.
• Cut the chicken breasts in half horizontally (parallel to your cutting board) so you have 4 thinner cutlets. If there are parts of the meat that are still very thick, pound them slightly with a meat mallet. You want the meat to be of even thickness, but don't pound the meat very thin, like for breaded chicken cutlets.
• Rub the chicken on both sides with Italian seasoning, garlic powder, paprika, salt and pepper.
• Heat the oil in a oven-proof large frying pan (if you don't have such pan, you can use any pan and then transfer the chicken to a baking dish, such as pie dish). Add the mushrooms and cook them over medium-high heat until browned and soft. Transfer the mushrooms to a plate.
• Add the chicken to the pan. Cook it over high heat until browned on both sides. You want the chicken almost cooked through. Transfer the chicken to a plate.
• Spread 1 1/2 cups of marinara sauce in the pan (or in an oven-safe baking dish), place the chicken on top. Top the chicken with sauteed mushrooms and shredded cheese.
• Bake for about 5 minutes or until the cheese is melted and lightly browned (keep an eye on the cheese, it can brown very quickly!).
• Serve the chicken with cooked pasta and some extra marinara sauce.
• Enjoy!

MUSHROOM AND ONION MOZZARELLA CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and onion powder. Cook until juices run clear. Set chicken aside, and keep warm.
• Stir mushrooms and onions into the skillet, and cook until tender. Return chicken to skillet, layer with mushroom and onions, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

CHICKEN MUSHROOM AND MOZZARELLA MARINARA

Steps:

• To make the sauce: heat oil in a saucepan and saute the onion and garlic with oregano, basil and crushed red pepper flakes for about 5-6 minutes.
• Add in crushed tomatoes, tomato sauce and 2-3 teaspoons sugar.
• Simmer, stirring occasionally for about 45 minutes, season with salt; set aside (if you are adding in uncooked meatballs, then cook the sauce longer and until the meatballs are thoroughly cooked).
• Grease a large baking dish (you can use a 13 x 9-inch baking dish, but you might have to over-stack the breasts slightly if you are using 7 breasts, I use my large White Corning Ware dish for this).
• In a bowl, mix together breadcrumbs, garlic powder, seasoning salt and Parmesan cheese, then transfer half of the crumbs to a plate or a shallow dish.
• Place flour in another bowl and eggs in another bowl (you will have three seperate bowls).
• Coat the chicken with flour then dip in eggs, then breadcrumb mixture (patting down the crumbs to adhere).
• Heat about 1/4 cup or more oil in a large skillet.
• Add in the chicken and saute until golden brown (about 5-6 minutes on each side).
• Set oven to 350 degrees.
• Place the browned chicken in prepared baking dish.
• Sprinkle each breast with sliced mushrooms (don't worry is some fall on the side).
• Drizzle or spoon about 1/2 cup sauce (can use more) over each breast, don't cover the breast completely with sauce.
• Sprinkle with mozzarella cheese.
• Bake uncovered for about 25 minutes, or until the breasts are cooked and cheese is bubbly.
• DELICIOUS!

CHICKEN BREASTS WITH PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray an oven-proof casserole dish with cooking spray.
• Mix Parmesan cheese and bread crumbs together in a shallow dish or on waxed paper. Press mixture into both sides of chicken breasts.
• Heat olive oil in a small frying pan over medium-high heat. Add shallot and saute until soft, about 5 minutes. Add mushrooms, parsley, and pepper. Cook, turning once, for 5 minutes.
• Arrange chicken flat into the prepared casserole dish. Top with the mushroom mixture, divided evenly over each piece. Arrange slices of mozzarella cheese on top.
• Bake in the preheated oven until a fork can be inserted into the chicken breasts with ease and they are no longer pink in the centers, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).