Chicken Mozzarella Pepper Tarts Recipes

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ZESTY MOZZARELLA CHICKEN



Zesty Mozzarella Chicken image

This moist chicken tastes terrific topped with a zesty tomato sauce and cheese. It's speedy enough for a weekday meal, yet impressive enough for guests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 large egg white, lightly beaten
2 tablespoons whole milk
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon each salt, pepper, garlic powder, cayenne pepper and dried oregano
8 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1 cup shredded part-skim mozzarella cheese
1 can (8 ounces) tomato sauce
1 teaspoon dried basil

Steps:

  • In a shallow bowl, combine egg white and milk. In another shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Dip each chicken breast in the egg white mixture, then in the crumb mixture. , In a large skillet; cook chicken on both sides in butter until chicken is golden brown and crispy and juices run clear. Sprinkle with mozzarella cheese. Remove from the heat and cover for 2-3 minutes or until cheese is melted. , Meanwhile, in a small saucepan, combine tomato sauce and basil; cook until heated through. Serve with chicken.

Nutrition Facts : Calories 405 calories, Fat 17g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 702mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

CHICKEN, MOZZARELLA & PESTO FILO PARCELS



Chicken, mozzarella & pesto filo parcels image

These crisp, pastry parcels from Olympian Tom Daley are stuffed with mozzarella, fresh pesto and chicken. They're simple, filling and perfect for two

Provided by Tom Daley

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 9

1 tbsp olive oil
8 large basil leaves , finely chopped
1 tsp pine nuts
225g boneless skinless chicken breasts or thighs, chopped
3 sundried tomatoes , finely chopped
125g mozzarella , chopped
4 rectangular sheets (about 170g) filo pastry
20g butter , melted
green vegetables or salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat.
  • Grind together the oil, basil and pine nuts in a pestle and mortar to make a rough pesto. If you don't have a pestle and mortar, chop the basil and nuts very finely and mix with the oil. Season.
  • Put the chicken, tomatoes and mozzarella in a bowl and stir in the pesto. Season well.
  • Pile up the filo pastry on a board, then cut in half to make two squares (each with four pastry layers). Set one pile aside and with the other pile, twist each sheet around slightly to make a star outline.
  • Spoon half the mixture on to one of the piles of pastry. Brush a little melted butter around the base, then gather up the outsides and scrunch them together. Brush half the remaining butter over the top. Repeat with the remaining ingredients to make another filo parcel.
  • Transfer the parcels to the preheated baking tray and bake in the oven for about 25 mins until golden. Serve with green vegetables or salad.

Nutrition Facts : Calories 676 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.7 milligram of sodium

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