Mozzarella Mushroom Chicken with White Wine Sauce Recipe

Mozzarella chicken recipes are super low in calories and fat, but very rich in protein. Poultry meat is undoubtedly one of the most popular protein suppliers. To many people chicken recipes are boring so we offer you some ideas that will add a variety to your menu. Poultry can be prepared in numerous different ways – casseroles, stews, oven baked, grilled – all these cooking methods offer something for every taste! Are you looking for new recipes and ideas? Tender and very delicious - your family will love these mozzarella chicken recipes! Mozzarella Chicken Recipes - Light and Healthy Dinner Ideas Mozzarella chicken recipes are ideal for a dietary menu because of the low content of fat and calories. Unlike many hard cheeses, the fat content of mozzarella is lower (only 40%) and chicken breasts belong to low-fat, dietary meats. Together with Parmesan, mozzarella cheese is among the most popular ingredients in Italian cuisine. It is used in all kinds of recipes - from salads and pasta to desserts. This soft cheese with a neutral flavor is versatile. In addition, it is very useful. It contains biotin, vitamin B6, thiamine, niacin and riboflavin. These are all essential amino acids, vital for the health of the body. Mozzarella also contains large amounts of vitamins, especially vitamins A, D and E. It also supplies important amounts of calcium, iron, sodium, chlorine and potassium. To take advantage of the beneficial properties of mozzarella, choose and cook one of the mozzarella chicken recipes listed below. What to Serve With Mozzarella Chicken Dish? There are many options to serve a mozzarella chicken dish. One of the most popular ones is to serve over pasta, with garlic bread, mashed or baked potatoes, rice, with fresh salad or vegetables – asparagus or green beans, for example. Cheesy Mozzarella Chicken Casserole Ingredients: 4 large chicken breasts, boneless and skinless 2 tablespoons olive oil ½ teaspoon garlic powder Salt and pepper, to taste 1.5 cups marinara sauce ½ cup freshly grated parmesan cheese 1 cup shredded mozzarella Directions: Preheat oven to 375F/190C. Season both sides of each piece of chicken with the garlic powder, salt and pepper. Add the oil to a skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes per side and then transfer the chicken to a greased baking dish. Pour the marinara sauce over the chicken and use a spoon to spread it evenly. Sprinkle the parmesan over the chicken breasts, and then do the same with the mozzarella. Bake, uncovered, for 20 minutes. Broil the chicken for 3-5 minutes until the cheese is lightly browned. Let the chicken rest for 5 minutes before serving. Pesto Mozzarella Chicken Recipe Ingredients: 16 ounces/450g boneless, skinless chicken breasts 1 cup marinara sauce ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon black pepper 8 teaspoons basil pesto 1 cup shredded mozzarella cheese Directions: Preheat oven to 350F/180C. Grease a 9x13 (23x33cm) baking dish and set aside. Pound chicken breasts to 1 inch/2,5cm thickness and set aside. Pour marinara sauce into the baking dish. Lay chicken breasts on top. Season tops of chicken breasts with salt, garlic powder, and pepper. Top each chicken breast with 2 teaspoons of pesto, spreading to coat. Top with mozzarella cheese. Cover and bake for 18-20 minutes, or until chicken is cooked through and juices run clear. Uncover, turn on broiler, and broil for 2-3 minutes, or until cheese is lightly browned on top. Easy Mozzarella-Stuffed Chicken Breasts Recipe Ingredients: 1 lb/450g boneless skinless chicken breasts 8 oz./220g fresh mozzarella Salt Freshly ground black pepper 1 cup all-purpose flour 3 Eggs, beaten 1 cup panko bread crumbs 1 tsp. dried oregano ½ tsp. garlic powder ½ cup freshly grated Parmesan, divided Olive oil, for frying 2 cups marinara sauce ¼ cup thinly sliced basil 2 tbsp. chopped parsley Directions: Preheat oven to 425°F/220C. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper. Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt. Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated. In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken. Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm. Tuscan Style Stuffed Chicken with Creamy Garlic Sauce Recipe Ingredients: 3 large chicken breasts 6 slices mozzarella cheese ½ cup sun-dried tomatoes in oil cut into slices 2 cups spinach 2 Tablespoons olive oil, divided 1 Tablespoon Italian seasoning For the Creamy Garlic Sauce: ½ cup heavy cream ¼ cup chicken broth ½ teaspoon garlic powder 1 teaspoon Italian seasoning ¼ cup parmesan cheese Directions: Preheat the oven to 375F/190C degrees. Prepare the chicken by cutting slits into the sides. Stuff the chicken by placing the cheese on the bottom, followed by sun-dried tomatoes, and spinach. Seal with toothpicks by placing them in diagonally. Use 1 Tablespoon of the olive oil and coat the chicken with the oil and Italian seasoning. Add a tablespoon of oil to a large skillet. Sear each side of the chicken until golden brown. To make the creamy garlic sauce, in a small bowl whisk the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Pour in the bottom of the skillet surrounding the chicken. Place in the oven and bake for 20 minutes or until cheese is bubbly and chicken is cooked until no longer pink. Caprese Chicken Recipe Ingredients: 3-4 Large Chicken Breasts 2 Tablespoons Olive Oil ¾ teaspoon Dried Basil ¾ teaspoon Dried Oregano ¼ teaspoon Garlic Powder 1 teaspoon Salt ½ teaspoon Pepper 1 ½ cups Fresh Grape Tomatoes, halved or quartered 1/3 cup Red Onion, diced 3 Tablespoons Balsamic Vinegar 2 Tablespoons Brown Sugar 1 ½ cups Grated Mozzarella Cheese Fresh Italian Parsley or Basil for garnish Directions: Preheat oven to 425F/220C degrees. Place chicken breast in a baking dish or cast-iron skillet. Sprinkle with olive oil, basil, oregano, garlic powder, salt, and pepper. Place halved tomatoes and diced onion all around chicken. Sprinkle with balsamic vinegar and brown sugar. Bake for 18-24 minutes, depending on the thickness of chicken breast. After chicken is cooked through, sprinkle with mozzarella cheese. Set oven to broil and place baking pan or skillet on the top rack. Broil for about 5 minutes, or until cheese is melted. Sprinkle with fresh basil or Italian parsley. Serve by drizzling balsamic sauce and tomatoes all over chicken. Hasselback Caprese Chicken Recipe with Spicy Tomato Sauce Ingredients: For the chicken: 4 skinless chicken breasts 1 mozzarella ball 8 pieces sun-dried tomato 2 tbsp basil pesto Cracked black pepper For the spicy tomato sauce: 1 400g/14oz tin chopped tomatoes 1 tbsp dried mixed herbs 2 tsp chilli paste 2 tsp garlic purée 1 tsp smoked sweet paprika 1 tbsp caramelized onion chutney 75g cherry tomatoes, chopped in half Directions: Preheat the oven to 375F/190C. First, make the tomato sauce base. Place all the ingredients for the sauce in the roasting tin and stir together well to incorporate. Season with salt and pepper. To make the Hasselback chicken, place the breasts on a chopping board and, being careful not to cut all the way through, make 4 equal slices in each breast. Slice the mozzarella into 16 equal pieces and cut the sun-dried tomato pieces in half lengthways. Spoon a little pesto into each slice before adding a piece of mozzarella and sun-dried tomato. Repeat until all the slices are filled. Transfer the chicken to the roasting tin and season with black pepper. Roast for 25 minutes until the chicken has cooked through. Just before serving, insert a basil leaf into the slices. Serve with a fresh green salad. Mozzarella Mushroom Chicken with White Wine Sauce Recipe Ingredients: 2 large chicken breasts cut in half lengthwise ½ teaspoon garlic powder Salt and pepper, to taste Flour for dredging 1 tablespoon olive oil 3 tablespoons butter, divided 7 ounces/200g cremini mushrooms ½ cup dry white wine ¼ cup chicken broth 1 dash Italian seasoning 1 cup shredded mozzarella cheese ½ cup freshly grated parmesan cheese 1 tablespoon fresh parsley, chopped finely Directions: Cut the chicken in half lengthwise to make 4 thinner pieces. Sprinkle the chicken with garlic powder, salt and pepper on both sides, then coat the chicken in flour. Preheat the oven to 400F/205C. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 4-5 min per side until golden. Transfer chicken to a plate. Add the remaining butter to the skillet and once it melts, add in the mushrooms. Cook until the mushrooms release their water, about 5-6 minutes. Stir in the wine, chicken broth, and Italian seasoning. Let the sauce bubble for about a minute, and scrape up any brown bits from the bottom of the pan. Add the chicken back into the pan and spoon the sauce and some mushrooms over top. Take the pan off the heat. Top the chicken with the parmesan, followed by the mozzarella. Place the skillet in the oven and cook for 5 minutes, then turn the broiler on and cook until the cheese has browned a bit. Take the pan out of the oven and sprinkle the fresh parsley on top. Serve immediately. Spinach Chicken Casserole with Mozzarella and Cream Cheese Ingredients: 2 large boneless, skinless chicken breasts (cut horizontally) 8 oz/220g softened cream cheese 2 cup rinsed spinach 1 tbsp. olive oil 4 oz/110g Mozzarella cheese (shredded) For the marinade: 3 minced garlic cloves 1 tbsp. olive oil ½ tsp. Italian seasoning ½ tsp. red pepper flakes Directions: In a zip lock bag, put the oil, Italian seasoning, red pepper flakes, garlic, 1 tsp. salt and ½ tsp. black pepper. Seal the bag and shake until everything is combined. Add the chicken breast and keep on shaking until the chicken is covered with the marinade. Let it sit for 15 minutes. Preheat your oven to 400F/200°C. In a skillet add the olive oil and wilt the spinach. Set it aside. Place the chicken breasts in a baking dish. Spread the softened cream cheese over the breasts and lay some spinach on top. Sprinkle the mozzarella. Bake for 30 minutes. Serve while it’s hot.