Pesto Mozzarella Chicken
Pesto mozzarella chicken is a quick and easy six ingredient dinner. Chicken breasts are coated in pesto, smothered in mozzarella cheese, and roasted in the oven in just twenty minutes.
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MOZZARELLA TOMATO & BASIL PESTO CHICKEN RECIPE
Delicious baked Mozzarella, Tomato & Basil Pesto Chicken. A super quick and easy meal idea. 3 minutes prep and 30 minutes in the oven!
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Fill The Chicken With Cheese And Fold It – Easy & Delicious!
Chicken Parm Stuffed With Mozzarella ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ ISome people will have you think that the 3 most important words in the English language are: I love you. Wrong. They're actually: Stuffed with cheese. This chicken parmesan dish is the recipe you've been waiting for your entire life, and it's entirely possible you'll find yourself uttering those other 3 little words to your plate once this cheesy delight comes out of the oven!
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Yield: 3
Prep Time: 10 minutes
Cooking Time: 30 minutes
You'll Need:
- salt to season
- 3 chicken breasts
- 1 cup shredded mozzarella, divided
- flour + whisked eggs + bread crumbs for the breading
- 15 oz tomato sauce
- 1 cup shredded parmesan, divided
- fresh chopped basil to garnish
Here's How:
1. Preheat the oven to 350°F and sprinkle salt over your work area. Place a chicken breast on the salted work area, season the top with salt, and butterfly the chicken breast. Sprinkle ⅓ of the shredded mozzarella over the right half of the chicken breast, fold the left half of the butterflied chicken breast back over the cheese, and firmly squeeze the edges together. Repeat with the remaining chicken breasts and shredded mozzarella.
2. Coat the stuffed chicken breasts in flour, egg, and bread crumbs.
3. Fry the breaded chicken breasts in hot oil until golden brown on both sides.
4. Spread ¾ of the tomato sauce over the bottom of a casserole dish and place the fried chicken breasts on top. Spread the rest of the tomato sauce over the meat.
5. Sprinkle parmesan cheese and fresh chopped basil over the chicken breasts, transfer the casserole dish to the oven, and cook at 350°F for 20 minutes.
The culinary world of breaded chicken breast variations is wide and big. In order not to get lost in it, it's recommended to test out each and every dish and eat your way through each recipe! Get the recipe for the Chicken Cordon Bleu Roll featured in the bonus video:
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30 Minute Mozzarella Chicken
Mozzarella chicken is a simple weeknight dinner recipe! It’s pan seared chicken smothered in a homemade tomato sauce and melty mozzarella — ready in just 30 minutes!
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How To Make Mozzarella Chicken In Tomato Sauce Recipe
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I got inspired by Gordon Ramsay's chicken mozzarella recipe so I really hope you like my version, otherwise, I hope he won't find out. I kind of dread his scoldings.
Today's recipe is a delicious and easy mozzarella chicken in tomato sauce.
Now I have to tell you something from the very beginning. For this dish, I got my inspiration from Gordon Ramsay's chicken mozzarella recipe and I added it a Blondie's touch (tomato sauce, of course).
I think it's one of the best recipes with mozzarella cheese.
Well, chicken with mozzarella and tomato... a delish made with simple ingredients... what's not to love about that, right?
Chicken in tomato sauce is one of the most popular recipes because you can make it for parties, date nights, holidays, Christmas, you name it. It's the perfect recipe for any occasion, or even if there's no occasion at all and you just want to grab a quick lunch or dinner.
Another great thing is that you can make the mozzarella chicken in just one pan and in less than 30 minutes. How good is that?!
Now get your pans out, it's time to cook chicken with mozzarella and tomato sauce.
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How to Make Ree's Chicken Mozzarella Pasta | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Mozzarella Pasta
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 6 servings
Level: Easy
Ingredients
1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade
Directions
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!
Cook's Note
The mozzarella should be very soft, but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.
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How to Make Ree's Chicken Mozzarella Pasta | The Pioneer Woman | Food Network