Shells With Grilled Chicken And Mozzarella Recipes

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SHELLS WITH GRILLED CHICKEN AND MOZZARELLA



Shells with Grilled Chicken and Mozzarella image

Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
  • Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

PASTA SHELLS WITH GRILLED CHICKEN & MOZZARELLA



Pasta Shells With Grilled Chicken & Mozzarella image

A This is a simple yet so classicly delicious pasta and chicken dish. One of my favorite ways to eat pasta, it's great in the summer because there's no heavy sauce. Great with a nice homemade garlic bread. Yum!

Provided by AlwaysEnL

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken cutlets
8 ounces pasta shells, medium size
1 pint cherry tomatoes, cut in half
4 ounces mozzarella cheese, fresh, cut into cubes
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 tablespoons butter
coarse salt & fresh ground pepper

Steps:

  • Boil a large pot of water for pasta shells. Meanwhile, season chicken with salt and pepper and cook on grill or in a grill pan until no longer pink. When done, remove and cut into small strips.
  • Cook pasta shells to desired firmness. Reserve about 1 cup of the pasta water and then drain shells and return them to the pot.
  • Add the cooked chicken, tomatoes, mozzrella, parmesan, parsley, and butter to pot. Stir to combine.
  • Slowly add some reserved pasta water until a nice coating of sauce is on pasta- you will probably not need all the reserved pasta water. Serve with more parmesan cheese for sprinkling. Enjoy!

Nutrition Facts : Calories 577.8, Fat 17.1, SaturatedFat 9.2, Cholesterol 141.9, Sodium 435.6, Carbohydrate 46.8, Fiber 3, Sugar 3.4, Protein 56.4

GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA



Grilled Cucumbers With Tomato-Cardamom Dressing and Mozzarella image

Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you're into creamy cheeses, then burrata works very well here, too - or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 4 side-dish servings

Number Of Ingredients 14

8 ounces/225 grams datterini or cherry tomatoes
7 tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
1 teaspoon white miso
3 fresh bay leaves
9 cardamom pods, shells reserved and seeds roughly crushed in a mortar and pestle
1/4 teaspoon sweet paprika or Kashmiri chile powder
Fine sea salt and black pepper
1 tablespoon lime juice
1 1/4 pounds/565 grams large Persian cucumbers
1 tablespoon olive oil
Fine sea salt and black pepper
1/4 cup fresh cilantro leaves and soft stems
1 small ball buffalo mozzarella (about 4 1/2 ounces/125 grams), roughly torn

Steps:

  • Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
  • Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
  • Heat a grill pan over high, and ventilate your kitchen well.
  • Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
  • Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

GRILLED CHICKEN MOZZARELLA SANDWICHES



Grilled Chicken Mozzarella Sandwiches image

I got this recipe from 4 Ingredients or Less Campbell's Cookbook and it is a quick, easy and tasty sandwich. I have modified the recipe from the original.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

1/3 cup Italian dressing
4 boneless skinless chicken breasts
1 loaf frozen mozzarella garlic bread

Steps:

  • Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
  • Heat oven to 400 and heat grill to medium-hot.
  • Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
  • Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
  • Place chicken on baked garlic bread and enjoy.
  • Can add other sandwich condiments if desired.

Nutrition Facts : Calories 191.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 336, Carbohydrate 2, Sugar 1.6, Protein 25.1

MOZZARELLA GRILLED CHICKEN SANDWICH RECIPE



Mozzarella Grilled Chicken Sandwich Recipe image

Try a refreshing summertime alternative to burgers with this Mozzarella Grilled Chicken Sandwich Recipe. It's ready to serve in 25 minutes.

Provided by My Food and Family

Categories     Chicken

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 boneless skinless chicken breasts (1 lb.)
1/2 cup sliced onions
1/2 cup green pepper strips
1 Tbsp. oil
1/3 cup KRAFT Original Barbecue Sauce
4 kaiser rolls, split
4 KRAFT Slim Cut Mozzarella Cheese Slices

Steps:

  • Heat grill to medium-high heat.
  • Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
  • Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut sides down, to the grill for the last few minutes.
  • Fill rolls with chicken, cheese and vegetables.

Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 11 g, Protein 35 g

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA



Crispy Italian Chicken Topped with Mozzarella image

Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.

Provided by PMJNSTN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

1 cup all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 egg
1 cup panko bread crumbs
2 tablespoons olive oil, or as needed
1 pound chicken tenders
2 tablespoons olive oil
15 cherry tomatoes, halved
4 cloves garlic, chopped
10 fresh basil leaves
1 small onion, chopped
salt and ground black pepper to taste
4 slices of fresh mozzarella cheese, or as needed - cut in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
  • Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
  • Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g

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