Olive Mozzarella Chicken Bake Food

MOZZARELLA CHICKEN BAKE

Steps:

• Preheat your oven to 425°F.
• Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
• Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet.
• Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.
• Transfer skillet (or transfer mozzarella chicken baked into an oven-safe dish from your skillet, see notes below) into preheated oven and roast for 15-20 minutes, or until chicken is cooked through and the cheese is melted. Remove from oven and allow chicken to rest for 5 minutes.
• To serve, top chicken with some pan sauce and fresh basil sprigs or other fresh herbs of your choice, if desired. 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.

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
• Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
• Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

OLIVE-MOZZARELLA CHICKEN BAKE

Steps:

• Set oven to 350 degrees.
• In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
• In a frypan heat the olive oil with butter.
• Brown the coated chicken pieces on all sides.
• Place into prepared 2-quart shallow baking dish.
• In the same frypan, saute the onion and garlic in the same drippings until tender.
• Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
• Pour the sauce mixture over the chicken pieces.
• Top with mozza cheese.
• Bake for about 30 minutes, or until chicken is done.

OLIVE AND MOZZARELLA ORZO

Steps:

• In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the orzo in the middle of a preheated 400°F. oven for 30 minutes, or until it is heated through and slightly crisp on top.

BAKED MOZZARELLA CHICKEN

Steps:

• Dip chicken breasts in eggs and dredge in bread crumbs on both sides.
• Saute breasts in olive oil, set aside.
• Saute mushrooms in melted butter and add broth and wine to mushrooms and bring to a boil.
• Put chicken breasts in baking dish.
• Pour wine sauce and mushrooms over chicken.
• Marinate overnight in refrigerator or if baked immediately you may want to thicken sauce with flour.
• Bake chicken at 350 degress for 35-40 minutes.
• Sprinkle cheese over chicken 5 minutes before chicken is done, until melted.
• Serve with rice or noodles.

ORZO, MOZZARELLA AND KALAMATA OLIVE BAKE

Steps:

• Set oven to 375 degrees (oven rack set to second-lowest position).
• Butter a 2-quart casserole dish (or use a larger size).
• Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
• In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
• Add in the chopped celery and cook for another 3 minutes, stirring often.
• Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
• Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
• Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
• Transfer the mixture to prepared baking dish.
• Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.