Chicken Stuffed With Smoked Mozzarella Recipes

PESTO FARRO WITH CHICKEN, SMOKED MOZZARELLA AND TOMATOES

Steps:

• Cook the farro according to the package instructions.
• In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

CHICKEN BREASTS WITH SMOKED MOZZARELLA

Steps:

• Mix mozzarella and rice together. Season lightly with salt and pepper.
• Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat olive oil in a large skillet. Add the chicken and saute over medium high heat until golden brown on all sides.
• Remove chicken from the pan, add shallots and garlic and saute briefly. Stir in wine and tomatoes.
• Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm. Heat sauce, stir well and season with salt and pepper. Spoon sauce over chicken, dust with parsley and serve.

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Steps:

• Heat oven to 350°.
• Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
• Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
• Transfer chicken to a baking pan.
• Bake until chicken is cooked through, about 15-18 minutes.
• Transfer to a platter.
• Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

ROAST CHICKEN MARGHERITA

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Scrub the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender. Halve the tomatoes and place in a large roasting tray. Break in the unpeeled garlic cloves. Pick a few pretty basil leaves for later, then stuff the rest of the bunch into the chicken cavity and add the chicken to the tray. Season with sea salt and black pepper, drizzle everything with 2 tablespoons each of red wine vinegar and olive oil, then toss well, rubbing all that flavour into the bird. Sit the chicken directly on the bars of the oven and put the tray of tomatoes beneath it. Roast for 1 hour 20 minutes, or until the chicken is golden and cooked through.
• Meanwhile, drain the potatoes, steam dry, mash, season and mix with the flour. As soon as cool enough to handle, divide and roll into 12 equal balls. Cut the smoked mozzarella into 12 chunks, poke one chunk into each ball, and seal. Place all the balls on an oiled 25cm x 35cm baking tray and roast at the bottom of the oven for the remaining 1 hour, or until golden. Remove the chicken to the tray of tomatoes and allow to rest, then squeeze a few garlic cloves out of their skins and mash into the tray juices. Sprinkle over the reserved basil leaves, then serve with the giant gnocchi and rocket, drizzling the garlicky juices over everything. Joy.

MUSHROOM-PROSCIUTTO-SMOKED MOZZARELLA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
• Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
• Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
• Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
• Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
• In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
• Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
• Remove toothpicks and serve.

CHICKEN STUFFED WITH SMOKED MOZZARELLA, ROASTED TOMATOES AND BROCCOLI RABE OVER POTATOES WITH MARSALA SAUCE

Steps:

• To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
• Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
• For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
• Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
• Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
• Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.

SMOKED SPINACH STUFFED CHICKEN BREASTS AND CRAB STUFFED CHICKEN BREASTS RECIPE

Steps:

• Drain the spinach in a colander and squeeze the excess moisture out with your hands. In a mixing bowl, combine the spinach, cream cheese, mozzarella cheese, garlic, salt, pepper, and nutmeg. If you have a kitchen glove, do this with your hand. Set the filling aside.
• Remove a rack from your Masterbuilt Smoker. Prepare the smoker by filling the bowl with water and citrus slices, if desired. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.
• Butterfly your chicken on a clean cutting board. Place one hand on top of the breast to hold it in place. With a sharp knife, slice through the center of the breast approximately 3/4 of the way, being sure to leave some chicken intact. You are looking for the breast to open and lay flat like it is a hinged book.
• Open the chicken and place a piece of plastic wrap on top. Lightly pound each breast with the flat side of a meat mallet just to achieve an even thickness. Don't pound it too thin or tear it.
• Place equal amounts of the spinach filling on one half of each butterflied breast. Fold the other half over the filling. Tie the chicken breasts with kitchen twine in 3 or 4 spots. Brush each breast all over with olive oil and season with paprika, salt, and pepper.
• Place the stuffed breasts on the smoker rack. Put the rack inside the smoker and place a sheet pan or disposable pan on the rack below the chicken to catch the drippings. Cook for approximately 1-1/2 hours until the internal temperature reads 165°F when checked with a digital meat thermometer. Continue to cook until the proper temperature is achieved. Remember to check your wood chips and water approximately every 45 minutes. Replenish as needed.
• Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.
• Using kitchen shears, cut the twine off of the chicken. You can serve the whole breasts or slice them into 3/4 inch thick portions. Serve while still warm.