Mozzarella Mushroom Chicken Recipes

MOZZARELLA MUSHROOM CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
• Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

MOZZARELLA CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Place 2 cups of the mushrooms in a 13x9 inch baking dish.
• Dip chicken breasts into beaten eggs, then roll in breadcrumbs to coat.
• Heat butter or olive oil over medium heat in a large skillet.
• Brown chicken (approximately 2 minutes per side) in skillet. Place browned chicken in baking dish, on top of mushrooms. Sprinkle remaining mushrooms on top of chicken, then top evenly with mozzarella. Pour broth in pan around chicken.
• Bake for 30-35 minutes, or until chicken juices run clear.

STEWED CHICKEN, MUSHROOM AND MOZZARELLA QUESADILLAS

Steps:

• Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
• Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
• Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
• Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

MOZZARELLA CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven on the broiler setting with oven rack on the top shelf (the oven is used to melt and brown the cheese, if you don't want to turn on the oven, you can melt the cheese by covering the pan with a lid and cooking the dish until the cheese is melted but I think browning the cheese under the broiler adds a little bit more flavor).
• Cook the pasta al dente (it should have a bite to it).
• Cut the mushrooms into 1/4-inch (5mm) slices.
• Cut the chicken breasts in half horizontally (parallel to your cutting board) so you have 4 thinner cutlets. If there are parts of the meat that are still very thick, pound them slightly with a meat mallet. You want the meat to be of even thickness, but don't pound the meat very thin, like for breaded chicken cutlets.
• Rub the chicken on both sides with Italian seasoning, garlic powder, paprika, salt and pepper.
• Heat the oil in a oven-proof large frying pan (if you don't have such pan, you can use any pan and then transfer the chicken to a baking dish, such as pie dish). Add the mushrooms and cook them over medium-high heat until browned and soft. Transfer the mushrooms to a plate.
• Add the chicken to the pan. Cook it over high heat until browned on both sides. You want the chicken almost cooked through. Transfer the chicken to a plate.
• Spread 1 1/2 cups of marinara sauce in the pan (or in an oven-safe baking dish), place the chicken on top. Top the chicken with sauteed mushrooms and shredded cheese.
• Bake for about 5 minutes or until the cheese is melted and lightly browned (keep an eye on the cheese, it can brown very quickly!).
• Serve the chicken with cooked pasta and some extra marinara sauce.
• Enjoy!

MOZZARELLA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
• Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
• To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.

MUSHROOM AND ONION MOZZARELLA CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and onion powder. Cook until juices run clear. Set chicken aside, and keep warm.
• Stir mushrooms and onions into the skillet, and cook until tender. Return chicken to skillet, layer with mushroom and onions, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

MOZZARELLA CHICKEN WITH VEGGIES

Steps:

• In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the mushrooms, peppers, garlic, salt and pepper until vegetables are tender. Return chicken to the pan; top with cheese. Cover and cook until cheese is melted.

MUSHROOM CHEESE CHICKEN

Steps:

• Flatten chicken to 1/8-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the flour and yogurt until smooth. Stir in the cheese, mushrooms, pimientos, parsley and chives. Spread down the center of each piece of chicken. Roll up and tuck in ends; secure with toothpicks. Place seam side down in an 11x7-in. baking dish coated with cooking spray., Brush yogurt over chicken. Combine bread crumbs and paprika; sprinkle over the top. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.