Mozzarella And Basil Stuffed Chicken Recipes

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Tomato, Basil & Mozzarella Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey

Provided by Crystal Hatch

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
oregano, to taste
1 ball fresh mozzarella cheese
1 tomato, medium
5 leaves fresh basil leaf
1 cup dark balsamic vinegar, inexpensive
⅓ cup honey

Steps:

Preheat oven to 400°F (200°C).
On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
Bake for 30 minutes, or until cooked through and juices run clear.
While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
NOTE: It should take about 20 minutes for the mixture to reduce.
Once the glaze has reached your desired thickness, remove it from the heat and set aside.
Remove the chicken from the oven and top with slices of mozzarella and tomato.
Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
Drizzle the balsamic glaze over the chicken and top with basil.
Enjoy!

Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams

ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN RECIPE - (3.9/5)

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken Recipe - (3.9/5) image

Provided by rmulleni

Number Of Ingredients 7

Ingredients

4 chicken breasts, boneless, skinless
8 ounces fresh mozzarella, sliced into 8 slices
1 jar (12 ounce) roasted red peppers, sliced into 1" pieces
1 bunch basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Steps:

Preheat oven to 400 degrees fahrenheit. Grease a 9X12" casserole dish. Butterfly chicken breasts from opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over. Sprinkle with remaining Italian seasoning and salt and pepper. Bake chicken for 30-40 minutes. Pull chicken out and turn oven to broil. Top chicken with remaining mozzarella slices and sprinkle with parmesan cheese. Broil until brown and bubbly, about 5 minutes.

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil image

This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.

Provided by Hey Jude

Categories Chicken Breast

Time 41m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breast halves
4 small slice prosciutto or 4 small smoked ham
2 ounces fresh mozzarella cheese, cut into 4 slices
8 basil leaves, plus
1/4 cup thinly sliced basil leaves
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced

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.

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