SHELLS WITH GRILLED CHICKEN AND MOZZARELLA
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
- Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
CHICKEN SALAD SHELLS
"These stuffed shells are great for a cool summer meal," assures Karen Lee of Waynesville, North Carolina. Calling for just four ingredients, including chicken salad from the deli, they are easy to assemble. The only thing you have to cook are the pasta shells, which take just minutes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.
Nutrition Facts : Calories 528 calories, Fat 37g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 895mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC
Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
- Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
- Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
- Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
- Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
- Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
- Remove pizza from grill and top with spinach. Cut and serve immediately.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g
PASTA SHELLS WITH GRILLED CHICKEN & MOZZARELLA
A This is a simple yet so classicly delicious pasta and chicken dish. One of my favorite ways to eat pasta, it's great in the summer because there's no heavy sauce. Great with a nice homemade garlic bread. Yum!
Provided by AlwaysEnL
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil a large pot of water for pasta shells. Meanwhile, season chicken with salt and pepper and cook on grill or in a grill pan until no longer pink. When done, remove and cut into small strips.
- Cook pasta shells to desired firmness. Reserve about 1 cup of the pasta water and then drain shells and return them to the pot.
- Add the cooked chicken, tomatoes, mozzrella, parmesan, parsley, and butter to pot. Stir to combine.
- Slowly add some reserved pasta water until a nice coating of sauce is on pasta- you will probably not need all the reserved pasta water. Serve with more parmesan cheese for sprinkling. Enjoy!
Nutrition Facts : Calories 577.8, Fat 17.1, SaturatedFat 9.2, Cholesterol 141.9, Sodium 435.6, Carbohydrate 46.8, Fiber 3, Sugar 3.4, Protein 56.4
SPRING SHELLS AND CHEESE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
- Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
- Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
GRILLED CHICKEN WITH A FRESH TOMATO STUFFING AND MOZZARELLA
This is summer at it's best. Boneless skinless chicken on the grill, stuffed with fresh summer tomatoes and herbs, crusty bread and fresh mozzarella cheese. Simple flavors and so easy to put together. Grill some asparagus and maybe a grilled romaine or radicchio salad means NO clean up. Perfect summertime cooking.
Provided by SarasotaCook
Categories Chicken Breast
Time 30m
Yield 4-6 chicken breasts, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Now, my butcher at my grocery store will cut the pockets for me, but they aren't hard. Just make the pocket as big as possible so you can get the most stuffing inches I said 4-6 chicken breasts because depending on the size of the breast, you may have enough stuffing for 6.
- Marinate -- Add the Italian dressing and chicken to a large baggie / ziplog bag, seal and toss well to coat all the chicken. I prefer to marinate the chicken all day if I have the time, but even just a hour or so will give the chicken a nice flavor. When you are ready to make the chicken, remove from the refrigerator to take the chill off.
- Stuffing -- In a medium size sauce pan, add the olive oil and bring to medium heat. Add the onion, garlic, scallions and saute 2-3 minutes until the onions become tender, then add in the tomatoes, salt and pepper and cook until they JUST begin to get soft, 2-3 minutes if that. Remove from the heat.
- In a medium size bowl, add the bread crumbs, herbs, parmesan cheese, salt and pepper. Slowly spoon in the tomato, onion and garlic mixture. You want some of the juice, but maybe not all of it. Just toss the vegetables and bread together until the bread is moistened but not "soggy.".
- Chicken -- Stuff the chicken with as much stuffing as possible and secure with a toothpick if necessary. Season well with salt and pepper.
- Grill -- On a medium heat grill, add the chicken and grill on both sides until you get good grill marks. Brush each side a couple of times with the remaining Italian dressing. If the chicken gets too brown before it is finished cooking, just add a piece of foil on the grill and place the chicken on that.
- Cheese -- The last few minutes, top each breast with a slice of the mozzarella cheese and grill until it is melted and "gooey.".
- Serve -- Just enjoy a great summertime recipe. Serve with some grilled asparagus and maybe a nice salad.
- Prep Time does NOT include marinating time.
Nutrition Facts : Calories 937.9, Fat 53.2, SaturatedFat 14.7, Cholesterol 126.2, Sodium 2416.9, Carbohydrate 62.6, Fiber 4, Sugar 13.7, Protein 51.4
GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
GRILLED CHICKEN MOZZARELLA SANDWICHES
I got this recipe from 4 Ingredients or Less Campbell's Cookbook and it is a quick, easy and tasty sandwich. I have modified the recipe from the original.
Provided by bmcnichol
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
- Heat oven to 400 and heat grill to medium-hot.
- Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
- Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
- Place chicken on baked garlic bread and enjoy.
- Can add other sandwich condiments if desired.
Nutrition Facts : Calories 191.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 336, Carbohydrate 2, Sugar 1.6, Protein 25.1
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